Luscious Lemon Thyme Chicken Stew
Indulge in the comforting flavors of our Luscious Lemon Thyme Chicken Stew! This delightful dish brings a modern twist to the classic French blanquette. Utilizing tender chicken thighs, earthy mushrooms, and vibrant vegetables, this slow-cooked stew is enriched with a touch of whipping cream and the zest of fresh lemons. Perfectly suited to serve over fluffy egg noodles or creamy mashed potatoes, this stew becomes even more flavorful the next day, making it a wonderful option for leftovers. Every bite offers a balance of savory and zesty notes, making it a standout in any mealtime lineup!
6
Servings
542
Calories
19
Ingredients
Ingredients
mushrooms
1 lb (stems trimmed, caps wiped clean)
finely chopped shallot
1/2 cup (may substitute with white onion)
extra-virgin olive oil
2 teaspoons
water
1/2 cup (divided)
reduced-sodium chicken broth
4 cups
thinly sliced carrot
1 cup
zucchini
1 cup (cut in quarters and sliced)
fresh thyme leaves
1 teaspoon (may substitute with 1/2 teaspoon dried)
bay leaves
2
boneless skinless chicken thighs
2 lbs (trimmed and cut into 2-inch chunks)
seeded lemon slices
2 (including peel)
freshly grated lemon zest
1/2 teaspoon
cornstarch
2 tablespoons
whipping cream
1/4 cup
lemon juice
2 tablespoons
salt
1/2 teaspoon
freshly ground pepper
to taste
frozen green peas
1 1/2 cups (rinsed under cold water to thaw)
chopped fresh parsley
1/2 cup
Instructions
1
In a 5- to 6-quart Dutch oven, combine the mushrooms, shallots, extra-virgin olive oil, and 1/4 cup of water. Cover the pot and cook over high heat, occasionally stirring, for 3 to 4 minutes until the mushrooms release their juices.
2
Uncover the pot and continue to cook, stirring frequently, for about 8 to 10 minutes, or until the mushrooms are lightly browned.
3
Add the chicken broth, sliced carrots, fresh thyme leaves, and bay leaves to the pot. Bring the mixture to a boil.
4
In a 5- to 6-quart slow cooker, place the chopped chicken thighs and lay the lemon slices on top. Switch the slow cooker to high heat and carefully pour the hot vegetable mixture over the chicken. Cover and cook until the chicken is very tender, about 3.5 to 4 hours.
5
Using a slotted spoon, carefully transfer the chicken and vegetables to a bowl, discarding the bay leaves and lemon slices.
6
Skim any fat from the cooking juices and pour the liquid into a large saucepan. Stir in the freshly grated lemon zest and bring the mixture to a boil over high heat. Allow it to boil until the liquid reduces to about 2 cups, approximately 15 to 20 minutes.
7
In a small bowl, mix the cornstarch with the remaining 1/4 cup of water until well combined. Add this mixture to the boiling liquid and cook, stirring constantly, until the sauce slightly thickens.
8
Stir in the whipping cream and lemon juice, letting it come to a boil once again. Return the chicken and vegetables to the saucepan, heating everything through. Season to taste with salt and freshly ground pepper.
9
Just before serving, fold in the thawed peas and chopped parsley for a burst of color and freshness.
Nutrition Information
25g
Fat
42g
Carbs
37g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Luscious Lemon Thyme Chicken Stew?
It is a modern twist on the classic French blanquette, featuring tender chicken thighs, earthy mushrooms, and vibrant vegetables in a zesty lemon and thyme sauce.
How many servings does this recipe yield?
This recipe makes 6 servings.
What are the primary ingredients in this stew?
The main ingredients include boneless skinless chicken thighs, mushrooms, carrots, zucchini, chicken broth, whipping cream, and fresh lemon.
How many calories are in one serving of the Luscious Lemon Thyme Chicken Stew?
Each serving contains approximately 542 calories.
What type of chicken is best for this recipe?
The recipe calls for 2 lbs of boneless skinless chicken thighs, trimmed and cut into 2-inch chunks.
Can I substitute shallots if I don't have any?
Yes, you can substitute the 1/2 cup of finely chopped shallots with white onion.
How long should the chicken cook in the slow cooker?
Cook the chicken and vegetables in the slow cooker on high heat for 3.5 to 4 hours.
What is the fat and protein content per serving?
Each serving provides 25g of fat and 37g of protein.
How do I prepare the mushrooms for this stew?
Trim the stems and wipe the caps clean before cooking.
What is the purpose of the cornstarch in this recipe?
The cornstarch is mixed with water and added to the boiling liquid to help thicken the sauce.
Can I use dried thyme instead of fresh?
Yes, you can substitute 1 teaspoon of fresh thyme leaves with 1/2 teaspoon of dried thyme.
What should I serve with this stew?
This stew is perfectly suited to be served over fluffy egg noodles or creamy mashed potatoes.
What do I do with the lemon slices after cooking in the slow cooker?
Discard the lemon slices along with the bay leaves after the slow cooking process is complete.
When should I add the peas and parsley?
Fold in the thawed peas and chopped parsley just before serving for a burst of color and freshness.
How long does it take to reduce the cooking liquid?
It takes approximately 15 to 20 minutes for the liquid to reduce to about 2 cups.
Is this recipe considered a slow cooker meal?
Yes, while it involves some stovetop prep and finishing, the main cooking phase takes place in a slow cooker.
How much whipping cream is used in this stew?
The recipe uses 1/4 cup of whipping cream to enrich the sauce.
What are the total carbohydrates in a serving?
There are 42g of carbohydrates per serving.
Does this stew taste better the next day?
Yes, the stew becomes even more flavorful the next day, making it an excellent option for leftovers.
How much chicken broth is required?
The recipe calls for 4 cups of reduced-sodium chicken broth.
How are the carrots and zucchini prepared?
The carrots should be thinly sliced, and the zucchini should be cut into quarters and then sliced.
What is the initial step for the mushrooms and shallots?
Combine them in a Dutch oven with olive oil and 1/4 cup water, then cook covered for 3 to 4 minutes.
How much lemon zest and juice are needed?
You will need 1/2 teaspoon of freshly grated lemon zest and 2 tablespoons of lemon juice.
What size Dutch oven is recommended?
A 5- to 6-quart Dutch oven is recommended for the initial cooking steps.
Is salt and pepper included in the recipe?
Yes, 1/2 teaspoon of salt and freshly ground pepper to taste are used to season the stew.
What kind of oil should I use?
The recipe specifies using 2 teaspoons of extra-virgin olive oil.
How do I thaw the frozen green peas?
Rinse the 1 1/2 cups of frozen peas under cold water to thaw them before adding to the stew.
Should the lemon slices include the peel?
Yes, the recipe specifies using 2 seeded lemon slices including the peel.
How many ingredients are in this recipe in total?
There are 19 ingredients in this recipe.
What type of cuisine is this stew influenced by?
It is influenced by French cuisine, specifically the blanquette style of cooking.