Creamy Garlic Mushroom Chicken Stew
Try this Creamy Garlic Mushroom Chicken Stew recipe.
Try this Creamy Garlic Mushroom Chicken Stew recipe.
- 1 teaspoon salt
- 1 teaspoon dijon mustard
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1/3 cup sour cream
- 1-2 bay leaves
- 1 brown onion halved and sliced
- 1.7 lb /800 g chicken thighs/breast diced
- 7 oz / 200 g mix of swiss brown & white button mushroom
- 4 large cloves of garlic diced roughly
- 1/4 teaspoon nutmeg powder
- 1/2 cup chicken stock (or chicken stock cube and water)
- 1 teaspoon arrowroot corn or tapioca starch for thickening
- to finish: 2-3 tablespoons chopped parsley
- Carbohydrate 0.789980417184338 g
- Cholesterol 5.60625000473925 mg
- Fat 3.51472458551523 g
- Fiber 0.0875166650215785 g
- Protein 0.492580000357266 g
- Saturated Fat 1.34624333434101 g
- Serving Size 1 1 Serving (260g)
- Sodium 20.1663333383301 mg
- Sugar 0.70246375216276 g
- Trans Fat 0.146240833428029 g
- Calories 36 calories
Step-by-step
- Turn the Instant Pot on and press the Sauté function key (it should say High, 30 mins).
- Add the onion, olive oil and salt to the pot and cook for 3-4 minutes, until softened slightly.
- Add the chicken, mushrooms, garlic, bay leaves, nutmeg, pepper, stock cube, water and mustard and stir through.
- Then turn the Sauté off by pressing the Keep Warm/Cancel button.
- Place and lock the lid, make sure the steam releasing handle is pointing to Sealing.
- Press Poultry (High Pressure, 15 minutes).
- After 3 beeps the pressure cooker will start going.
- Once the time is up, let the pressure release naturally for 5 minutes, then use the quick release to let off the rest of the steam.
- When it’s safe, open the lid and press the Sauté function key again.
- Scoop a few tablespoons of the liquid into a bowl and dissolve in the arrowroot or other type of starch you have on hand.
- Return this mixture into the pot and stir through. This will thicken the sauce slightly.
- Finally, add the sour cream and stir through.
- Press Keep Warm/Cancel to stop the cooking process.
- Top with chopped parsley and serve.
Creamy Garlic Mushroom Chicken Stew: A Weeknight Wonder
As a busy working mom, time is my most precious commodity. Weeknights are a whirlwind of school pickups, homework battles, and the ever-present question: "What's for dinner?" I need meals that are quick, easy, and, most importantly, delicious. That's where this Creamy Garlic Mushroom Chicken Stew comes in. It's a lifesaver, a weeknight warrior, a culinary champion in my kitchen!
This recipe isn't just about convenience; it's about flavor. The creamy sauce, the earthy mushrooms, the tender chicken – it's a symphony of tastes that satisfies even the pickiest eaters in my family. Forget those complicated recipes that leave you exhausted and frustrated. This one's a breeze. The Instant Pot is my secret weapon. It does most of the work, leaving me free to focus on the more important things – like making sure everyone gets their homework done before bedtime.
The beauty of this stew is its versatility. You can easily adapt it to whatever ingredients you have on hand. Don't have chicken thighs? Chicken breasts work just as well. No Swiss brown mushrooms? Regular white button mushrooms are perfectly fine. The key is to embrace the flexibility and make it your own. I often add a handful of spinach at the end for an extra boost of nutrients, or sometimes I'll throw in some carrots or potatoes for a heartier meal.
One of my favorite things about this recipe is how well it reheats. Leftovers are a blessing in disguise, especially on those busy mornings when I'm scrambling to get everyone out the door. A quick warm-up in the microwave, and I have a delicious and nutritious lunch ready to go. It is very practical and quick for a business lunch.
So, if you're looking for a delicious, easy, and adaptable recipe that will become a staple in your weeknight rotation, then look no further. This Creamy Garlic Mushroom Chicken Stew is the answer to your dinner prayers. Give it a try, and I promise you won't be disappointed. It's a winner in my book, and I hope it becomes one in yours, too.
Beyond the Weeknight: This stew isn't just limited to weeknights. It also makes a fantastic meal for a casual weekend lunch or a comforting dinner party dish. Serve it with a side of crusty bread to soak up all that delicious creamy sauce, or a simple green salad for a lighter meal. The possibilities are endless.
Making it Your Own: The best part about cooking is the ability to personalize recipes to your own taste. Feel free to experiment with different herbs and spices. A dash of thyme, rosemary, or even a pinch of red pepper flakes can add a whole new dimension of flavor. You can also adjust the thickness of the sauce by adding more or less arrowroot.
Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until heated through. Avoid overcooking, as this can cause the sauce to separate.
Serving Suggestions: Serve this stew with a side of crusty bread, rice, or mashed potatoes for a complete and satisfying meal. A simple green salad or roasted vegetables can add a fresh and healthy element to the meal.
Ingredients You'll Need
This recipe is designed for ease, so no need to search for rare ingredients.
- 1 teaspoon salt
- 1 teaspoon Dijon mustard
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1/3 cup sour cream
- 1-2 bay leaves
- 1 brown onion, halved and sliced
- 1.7 lb / 800 g chicken thighs/breast, diced
- 7 oz / 200 g mix of Swiss brown & white button mushrooms
- 4 large cloves of garlic, diced roughly
- 1/4 teaspoon nutmeg powder
- 1/2 cup chicken stock (or chicken stock cube and water)
- 1 teaspoon arrowroot, corn, or tapioca starch for thickening
- To finish: 2-3 tablespoons chopped parsley
