Chicken Mushroom Stew Tarifi

Malzemeler

• 2 tablespoons olive oil, 2 skinless, boneless chicken breast halves - cut into 1 inch cubes, 1 tablespoon butter, 1 leek, halved lengthwise and thinly sliced crosswise, 1 small onion, diced, 3 spring onions, finely sliced, 2 cloves garlic, smashed, 1 carrot, thickly sliced, 2 stalks celery, strings peeled, finely diced, 1 (16 ounce) package fresh mushrooms, quartered, 1/2 cup white wine, 2 cups chicken stock, salt and ground black pepper to taste, 2 sprigs fresh thyme, 2 sprigs fresh rosemary, 2 sprigs fresh tarragon, 2 sprigs fresh oregano, 2 sprigs fresh parsley, 2 bay leaves, 2 tablespoons all-purpose flour (optional), 3 tablespoons water (optional)

Hazırlanışı

1. * Heat olive oil in a large pot over medium-high heat, and cook and stir the chicken until lightly browned but still pink inside, about 5 minutes. Set chicken aside. Reduce heat to medium, and melt the butter in the same pot cook and stir the leek and onion just until starting to brown, about 8 minutes. Stir in the garlic, and cook until fragrant, about 1 minute, then stir in the carrot and celery. Cook the vegetables for 1 or 2 more minutes, and stir in the mushrooms cook, stirring often, until the mushrooms have released their liquid and the juice begins to dry up, about 10 minutes. * Pour in the white wine, and scrape pot to loosen and dissolve the brown flavor bits left in the bottom. Stir in the stock, and bring the mixture to a simmer. Season to taste with salt and black pepper. * Knot a short piece of kitchen twine tightly around the sprigs of thyme, rosemary, tarragon, oregano, parsley, and bay leaves to make a tidy package, and place the herb bouquet into the pot. * Mix in the chicken pieces, cover the pot, and allow to simmer very gently until the chicken is cooked through, about 30 minutes. Do not boil. For a thicker stew, whisk flour with water in a small bowl, and whisk into the simmering sauce allow to thicken, about 3 minutes. Remove herb bundle before serving in bowls.

Paylaş