French Chicken Stew with Creamy White Mushroom Sauce
Step 1 · Season the Chicken
Pat chicken dry with paper towels then sprinkle with salt and pepper.
Step 2 · Brown the Thighs
Melt butter over medium-high heat in a large skillet or heavy based pot with a lid. Add chicken thighs, skin side down, and cook for 4 to 5 minutes until golden brown. Turn and cook the other side for 1 minute then remove to a plate.
Step 3 · Brown the chicken breast
Then brown the drumsticks, as best you can. I do 3 sides, about 2 minutes each. Then remove from skillet.
Step 4 · Sauté Mushrooms and Onion
Add mushrooms, onion, bay leave and thyme. Cook for 5 minutes until mushroom is lightly golden – they won't go deep golden brown.
Step 5 · Add Garlic and Flour
Add garlic and stir for 30 seconds. Add flour and cook for 1 minute.
Step 6 · Add Wine and Stock
Add wine, chicken stock, salt and pepper. Stir, scraping the base of the pot to dissolve the brown residue stuck to the pan ("fond") into the sauce.
Step 7 · Return Chicken to Sauce
Return chicken back into the sauce with the skin side up.
Step 8 · Simmer Covered
Once it comes to a simmer, adjust heat so it's bubbling constantly but not rapidly (see video) – medium-low on my stove. Cover with lid and simmer 10 minutes.
Step 9 · Uncover and Simmer
Remove lid and let it simmer for a further 20 minutes. Chicken will be cooked – internal temperature 75°C/167°F or slightly higher.
Step 10 · Make Creamy Sauce
Remove chicken to a plate. Add cream and stir. Once it comes up to a simmer, taste sauce (I know, big ask!), and add more salt if desired.
Step 11 · Serve
Return chicken into the sauce then remove from the stove. Sprinkle with parsley and serve! Traditionally served over mashed potato or rice. Also ideal with short pasta like penne, ziti or macaroni.