Recipes

Creamy Chicken and Mushroom Stew

Ingredients Notes:

• 4 boneless chicken thighs, cut into bite-sized pieces
• 2 tbsp olive oil
  
• 1 medium onion, chopped
  
• 3 cloves garlic, minced
  
• 2 cups mushrooms, sliced
  
• 2 cups chicken broth
  
• 1 cup heavy cream
  
• 2 tsp dried thyme
  
• Salt and pepper to taste
  
• Fresh parsley, chopped for garnish

Recipe Notes:  This hearty creamy chicken and mushroom stew is perfect for a cozy meal. The granite cookware set ensures even heat distribution, cooking the chicken to tender perfection and blending the flavors of the mushrooms and thyme with the creamy broth. The non-stick surface makes cleanup a breeze. For an added twist, you can substitute the chicken thighs with chicken breasts or add other vegetables like carrots or peas.

Instructions:

• Heat the olive oil in a preheated granite cookware set over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
  
• In the same pot, add the onion and garlic and sauté until softened, about 3 minutes.
  
• Add the mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
  
• Pour in the chicken broth, scraping any browned bits from the bottom of the pot. Stir in the heavy cream, thyme, salt, and pepper.
  
• Return the chicken to the pot and bring the stew to a simmer. Cover and cook for 20-25 minutes, until the chicken is cooked through and the stew thickens.
  
• Garnish with fresh parsley before serving.