Creamy Chicken & Mushroom Stew
By Kayla Howey
Creamy Chicken & Mushroom Stew
By Kayla Howey
Yield/Serves:
Makes 4 servings
- ¾ lb bacon, diced
- ½ lb shiitake mushrooms, trimmed + halved
- ½ lb baby portobello mushrooms, stemmed + thinly sliced
- kosher salt
- 2 tbsp butter
- 1 medium onion, diced
- 1 large leek, thinly sliced
- 4 garlic cloves, minced
- ½ tsp crushed red pepper
- 1 lb carrots, peeled + sliced ¼”
- 1 tbsp all-purpose flour
- ½ cup white wine
- 1 ½ lbs bone-in, skin-on chicken breasts
- 1 small handful fresh oregano + sage, tied in kitchen twine
- 1 qt chicken stock
- 1 bunch red chard, stemmed + roughly chopped
- 1 (15 oz) can butter beans
- 2 tbsp heavy cream
- 2 tbsp chopped parsley
- freshly shaved parmesan cheese, for topping
- freshly cracked black pepper, for topping
Heat a 7qt Dutch oven over medium-high heat. Add the bacon. Cook for about 6 minutes to start the rendering process, stirring often. Reduce the heat to low and continue to render until the bacon is crisp. Use a slotted spoon to transfer the bacon to a plate lined with paper towels.
Leave 2 tablespoons of bacon fat in the pot, carefully discarding the rest. Increase the heat to medium-high. Add the mushrooms. Cook for about 8 minutes until caramelized and tender. Season with a pinch of salt. Transfer the mushrooms out of the pot.
Reduce the heat to medium and add the butter. Once melted, add the onion and leeks. Sauté for about 6 minutes. Season with a pinch of salt. Stir in the garlic and crushed red pepper. Cook for a minute or so.
Add the carrots. Stir in the flour and cook for a minute or so. Pour in the white wine and stir well. Add the chicken and herbs to the pot, along with the chicken stock. Bring the liquid to a boil. Reduce to a simmer and cook for approximately 40 minutes, or until the chicken is cooked through.
Transfer the chicken to a cutting board. Stir the red chard and beans into the stew. Shred the chicken, discarding the skin and bones. Add the chicken back to the pot. Lastly, stir in the heavy cream and parsley. Season with salt to taste.
Ladle the stew into bowls. Top with the bacon, parmesan cheese, freshly cracked black pepper, and any extra herbs.
Leave 2 tablespoons of bacon fat in the pot, carefully discarding the rest. Increase the heat to medium-high. Add the mushrooms. Cook for about 8 minutes until caramelized and tender. Season with a pinch of salt. Transfer the mushrooms out of the pot.
Reduce the heat to medium and add the butter. Once melted, add the onion and leeks. Sauté for about 6 minutes. Season with a pinch of salt. Stir in the garlic and crushed red pepper. Cook for a minute or so.
Add the carrots. Stir in the flour and cook for a minute or so. Pour in the white wine and stir well. Add the chicken and herbs to the pot, along with the chicken stock. Bring the liquid to a boil. Reduce to a simmer and cook for approximately 40 minutes, or until the chicken is cooked through.
Transfer the chicken to a cutting board. Stir the red chard and beans into the stew. Shred the chicken, discarding the skin and bones. Add the chicken back to the pot. Lastly, stir in the heavy cream and parsley. Season with salt to taste.
Ladle the stew into bowls. Top with the bacon, parmesan cheese, freshly cracked black pepper, and any extra herbs.