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A blue plate with a serving of creamy French chicken stew served over rice and garnished with parsley.
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4.80 / 39 votes

Creamy French Chicken Stew

This version of blanquette is slightly simplified in that it doesn’t involve making a roux but it’s no less flavourful. Serve this with plain boiled rice and garnish with fresh thyme leaves and parsley for a simple, comforting meal that comes together quickly, even on a weeknight.
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Course: Mains
Cuisine: French
Servings: 6 servings
Calories: 255

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
  • kosher salt and freshly ground black pepper
  • 2 cups peeled and finely diced carrots, (about 2 carrots)
  • 1 cup finely diced celery, (about 2 stalks)
  • 1 cup finely diced onion, (about 1 small onion)
  • 2 teaspoons fresh thyme leaves
  • 8 ounces 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
US - Metric

Instructions

  • In a large, deep heavy skillet over medium-high heat, warm the 1 tablespoon olive oil and 1 tablespoon (1/2 oz) unsalted butter.
  • Add the 1 1/2 pounds boneless, skinless chicken breasts, season lightly with kosher salt and freshly ground black pepper, 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 2 cups peeled and finely diced carrots, 1 cup finely diced celery, and 1 cup finely diced onion to the skillet along with the 2 teaspoons fresh thyme leaves 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 8 ounces white or cremini mushrooms and cook until they start to brown and release their juices, 4 to 6 minutes.
  • Sprinkle the 1/4 cup all-purpose flour over the vegetables and stir until completely coated.
  • Pour in 1 cup of chicken 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 stir in the 1/4 cup heavy cream. Cook over low heat until the sauce reaches the desired consistency.
  • Season to taste with salt and pepper and sprinkle with fresh thyme or fresh parsley to serve.

Nutrition

Serving: 1portion | Calories: 255kcal | Carbohydrates: 10g | Protein: 28g | Fat: 11g | Saturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 177mg | Fiber: 1g | Sugar: 2g