This time of year, the middle of January when the temperatures are nearing the coolest in the northern hemisphere, a nice dish to warm the palate. There is just something about a delicious, warm, creamy dish that makes me think alpine or fancy French cooking. French cooking usually brings thoughts of delicious flavorful sauces, sometimes to enhance the quality of a dish made with poorer quality of meats. Not the case any more. This week’s dish, brings to mind a sort of chicken version of Beef Stroganoff with white wine rather than red. Here you go…
Yes, it has cream. I used half and half because Kroger was out of heavy cream and the dish turned out perfect. Could you have used milk? Maybe. But I went ahead with the half and half for the closest flavor to full cream. I served the stew over brown rice, but this would also be delicious over wide Amish egg noodles too, or as a soup the following day served in a mug or small bowl. I will tell you, none of this recipe went to waste. It was dinner last Monday and and Encore meal on Tuesday. This one is a five star meal for me and something I feel confident serving for company or a meal to take to someone when considering a meal to take over. I like to serve along side a steamed green vegetable, last week with steamed spinach.
Chicken & Mushroom Stew Recipe
Ingredients
-1 1/2 Tablespoons olive oil
-4 skinless, boneless chicken breasts (or the same amount in tenders, depending on your preference)
-coarse salt & freshly ground black pepper to season
-8 ounces of your favorite organic mushrooms washed & sliced
-2 shallots chopped
-4 cloves fresh garlic minced
-2 sprigs fresh rosemary or 1 1/2 teaspoons dried
-1 Tablespoon unbleached flour
-1/4 cup dry white wine
-1/4 cup chicken stock (I like 1/4 teaspoon Better Than Bouillon mixed with 1/4 cup filter water)
-1 1/2 cup half & half (or if you prefer heavy cream)
-1 Tablespoon Dijon mustard
-Cooked brown rice or Amish egg noodles
This is so easy and before you know it, you have a very fancy, filling dinner in front of of you!
Method
1. Heat olive oil in a Dutch oven and add chicken, seasoned with salt and pepper, either think sliced breasts or tenders. Cook on both sides over medium heat until golden. Remove to a platter (chicken may not be cooked all the way through, you will complete cooking later on).
2. In the same pan, add the mushroom, slices rosemary-season with a little salt and pepper. Brown the mushrooms over medium heat for 2-3 minutes. Add the chopped shallots. Cook for 2 minutes. Add minced garlic, cook and additional minute. Add the heaping Tablespoon of flour, stirring to combine.
3. Now add the white wine, scraping the bottom-remember if you have a LeCreuset, use a soft utensil/spatula to scrape bottom, so as not to scratch your pot, to release the brown bits into the liquid. Pour in chicken stock, half and half or cream. Stir then add the Dijon mustard, continue to stir.
4. Add chicken to mixture, along with the juices on the platter. Bring the sauce to a gentle boil. Turn down heat as soon as it gets to that point so that the cream doesn’t curdle or separate. Keep at lower heat, simmering (remember NOT boiling) for about 10 minutes. Sample the sauce and decide if it needs a little more salt, pepper or both.
5. Serve over brown rice or Amish egg noodles.
6. Substitution options. You could use 1/4 cup of chopped onion for shallots. You could use tarragon or thyme instead of rosemary.
Author, Mary Yana Burau and her book available here on the website.