Rich (Lemony) Chicken Stew Recipe

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Ingredients:

Serving

1 lb mushroom, stems trimmed , caps wiped clean (i used 2 small cans of sliced mushrooms)
1/2 cup finely chopped shallot (may sub white onion)
2 tsp extra-virgin olive oil
1/2 cup water, divided
4 cups reduced-sodium chicken broth
1 cup thinly sliced carrot
1 cup zucchini (cut in quarters and sliced )
1 tsp fresh thyme leave (may sub 1/2 tsp dried)
2 bay leaves
2 lbs boneless skinless chicken thighs, trimmed and cut in 2-inch chunks
2 seeded lemon slices ( including peel)
1/2 tsp freshly grated lemon zest
2 tbsp cornstarch
1/4 cup whipping cream
2 tbsp lemon juice
1/2 tsp salt
freshly ground pepper , to taste
1 1/2 cups frozen green peas , rinsed under cold water to thaw
1/2 cup chopped fresh parsley

Directions:

Combine mushrooms, shallots, oil and 1/4 cup water in a 5- to 6-quart Dutch oven. Cover and cook over high heat, stirring often, until mushrooms are juicy, 3 to 4 minutes. Uncover and cook, stirring often, until the mushrooms are lightly browned, 8 to 10 minutes. Add broth, carrots, thyme and bay leaves; bring to a boil.
Place chicken in a 5- to 6-quart slow cooker and lay lemon slices on top. Turn heat to high. Carefully pour in the vegetable mixture. Cover and cook until the chicken is very tender, 3 1/2 to 4 hours.
With a slotted spoon, transfer the chicken and vegetables to a bowl; discard bay leaves and lemon slices. Skim fat and pour the juices into a large saucepan; add lemon zest. Bring to a boil over high heat. Boil until reduced to 2 cups, 15 to 20 minutes.
Mix cornstarch with remaining 1/4 cup water in a small bowl. Add to the pan and cook, stirring, until slightly thickened. Add cream and lemon juice; stir until boiling. Return the chicken and vegetables to the sauce and heat through. Season with salt and pepper. Just before serving, stir in peas and parsley.
NOTE: Simmered Stew variation: Total: 1 1/2 hours In Step 1, use only 1 1/2 cups broth. In Step 2, add chicken, lemon slices and lemon zest to the Dutch oven. Cover and simmer gently over low heat until the chicken is very tender, about 45 minutes. Discard lemon slices and bay leaves. Omit Step 3. Continue with Step 4, cooking everything in the Dutch oven over medium-high heat.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	792.76 Kcal (3319 kJ)
Calories from fat	627.21 Kcal
		% Daily Value*
Total Fat	69.69g	107%
Cholesterol	164.1mg	55%
Sodium	703.49mg	29%
Potassium	966.74mg	21%
Total Carbs	19.09g	6%
Sugars	6.1g	24%
Dietary Fiber	4.65g	19%
Protein	22.89g	46%
Vitamin C	42.5mg	71%
Vitamin A	0.2mg	7%
Iron	2.5mg	14%
Calcium	70.5mg	7%

Amount Per 100 g
Calories	143.16 Kcal (599 kJ)
Calories from fat	113.27 Kcal
		% Daily Value*
Total Fat	12.59g	107%
Cholesterol	29.63mg	55%
Sodium	127.04mg	29%
Potassium	174.58mg	21%
Total Carbs	3.45g	6%
Sugars	1.1g	24%
Dietary Fiber	0.84g	19%
Protein	4.13g	46%
Vitamin C	7.7mg	71%
Iron	0.4mg	14%
Calcium	12.7mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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