Rich Chicken Stew
A blanquette is a classic French stew of veal, chicken or lamb with mushrooms in a velvety sauce. This concept has been adapted to the slow cooker to make a lightened-up version using chicken thighs. Just a little whipping cream (which is less inclined to break down than lighter creams and gives more density to the sauce) adds richness. This is delightful over egg noodles.
Make Ahead Tip: Prepare through Step 4 up to adding the peas and parsley. Cover and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator, if necessary, and reheat; just before serving, stir in peas and parsley.
Equipment: 5- to 6-quart slow cooker (or see Simmered Stew variation, below)
For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.
2 vegetable, 3 1/2 lean meat, 1 fat