Creamy French Chicken Stew

By Leite's Culinaria

Ingredients

1 tablespoon olive oil
1 tablespoon (1/2 oz) unsalted butter
1 1/2 pounds boneless, skinless chicken breasts (cut into bite-sized cubes)
2 medium (2 cups) carrots (peeled and finely diced)
2 small stalks (1 cup) celery (finely diced)
1 small (1 cup) onion (finely diced)
2 teaspoons fresh thyme leaves
Kosher salt and freshly ground black pepper
8 ounces (3 cups) white or cremini mushrooms (finely sliced)
1/4 cup all-purpose flour
2 cups canned chicken broth or homemade chicken stock
1/4 cup heavy cream
Fresh thyme or fresh parsley (for serving)

Prep Time25mins
Cook Time35mins
Servings6

Instructions

In a large, deep heavy skillet over medium-high heat, warm the oil and butter.

Add the chicken and cook, stirring occasionally, until it just starts to brown on the outside, 6 to 8 minutes.

Using a slotted spoon, transfer the chicken to a plate.

Add the carrot, celery and onion to the skillet along with the fresh thyme, a big pinch of salt and a few grinds of black pepper. Cook over medium heat until the vegetables just start to soften, 4 to 7 minutes.

Toss in the mushrooms and cook until they start to brown and release their juices, 4 to 6 minutes.

Sprinkle the flour over the vegetables and stir until completely coated.

Pour in 1 cup of stock and cook until the liquid starts to thicken, about 15 seconds.

Return the chicken back to the skillet, then pour in the rest of the stock and increase the heat to high. Bring the mixture to a boil.

Once the mixture is bubbling, reduce the heat to medium-low and simmer until the liquid has reduced and thickened, 10 to 15 minutes. It should look like a slightly watery stew at this point.

Reduce the heat to low and add the cream. Stir through and cook over low heat until desired sauce consistency is reached.

Season to taste with salt and pepper and sprinkle with fresh herbs to serve.