By Rajan Bhattacharya
July 15, 2024
Enjoy a warm and hearty, creamy chicken stew this monsoon. This easy-to-make recipe is full of tender chicken pieces and loads of vegetables in a flavourful creamy sauce.
1 kg boneless, skinless chicken breast or thighs Salt and pepper 2 tbsp. extra virgin olive oil 1 chopped onion 2 sliced carrots and celery stalks Sliced cremini mushrooms 1 yellow potato, cubed 1 tbsp. butter 4 tbsp. all-purpose flour and garlic cloves
1 tbsp. minced fresh rosemary leaves 2 tsp. fresh thyme leaves ½ tsp. dried sage ¼ tsp. chilli flakes 3 cups of low-sodium chicken broth ½ cup heavy cream 1 tsp. lemon zest ¼ cup fresh parsley, minced
Toss the chicken pieces with a pinch of salt and pepper. Heat oil and sear chicken until golden.
Add onion, carrot, celery, potatoes, and mushrooms, and cook until softened. Reduce heat and stir in butter, garlic, chilli flakes, rosemary, thyme, sage, and flour.
Add chicken and bay leaf, bring to a boil, reduce heat, and simmer until chicken and potatoes are cooked.
Uncover, simmer to thicken, stir in cream, lemon zest, and parsley, and cook until warm.