Description
A warm and simple one-pan chicken stew with a mild and creamy sauce, perfect for weeknight dinners.
Ingredients
Scale
- 4 chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 cup chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper, then add to the skillet, skin side down. Cook until golden brown, about 5-7 minutes. Flip and cook for another 5 minutes. Remove from skillet and set aside.
- Add onions, carrots, and celery to the skillet. Sauté until softened, about 5 minutes. Add garlic and mushrooms, cooking for an additional 2 minutes.
- Stir in thyme and rosemary, then return the chicken to the skillet. Pour in chicken broth and bring to a simmer. Cover and cook for 25-30 minutes, until chicken is cooked through.
- Remove chicken again and set aside. Stir in heavy cream and let thicken for about 5 minutes.
- Return chicken to the skillet, coating it in the creamy sauce. Garnish with fresh parsley before serving. Enjoy!
Notes
Browning the chicken first gives better taste and a firmer skin. Use the same pan for vegetables to keep flavor bits. Simmer gently so the meat stays tender. Add cream last to avoid curdling.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg