Today I give you a menu idea for dinner or lunch: a delicious homemade creamy chicken stew recipe with mushrooms and cream served with fusilli pasta. It is a recipe that I cook quite often because it is very tasty and loved by the whole family.
Table of Contents
There are many ways to cook chicken stew, but this is based on the Hungarian chicken paprikash recipe, which means I will use the famous paprika to season the stew. Let me show you what ingredients I used in this recipe.
Ingredients List
As in the original recipes, I used chicken thighs, which I left with skin and bone because they would give a better taste to the dish.
Next, we will need a medium-sized onion, a leek, a sweet red pepper (I chose kapia pepper) and mushrooms. I chose to use brown chestnut mushrooms, but you can also use champignon or wild mushrooms (porcini or chanterelle); there is no problem.
For the stew to be creamy, you can use sour cream or single cream, and I will use crème fraîche today. And as a side dish, I served the stew with fusilli pasta.
Preparing the Ingredients
We start with the vegetables, which we will clean and peel in the first stage because, with these, we will start cooking this recipe.
Finely chop the onion and the leek because they will almost disappear from the dish during cooking.
I cut the kapia pepper into strips and then into small pieces.
The mushrooms after we have cleaned them cut their tails, but without peeling them, we cut them into not-very thin slices.
How to Make the Homemade Creamy Chicken Stew Recipe?
Soteing the Vegetables
In a saute pan, heat 100ml of sunflower or vegetable oil, in which we fry the chopped onion, over medium heat.
I mixed, and after a minute, I added the chopped leek over the onion.
Fry everything for about three minutes, stirring from time to time, after which we can put the chopped kapia pepper in the saute pan.
Let it simmer over medium heat for three minutes, then season with a tablespoon of sweet pepper paste.
Add the Chicken Thighs
Stir again, then place the chicken thighs and spread in the pot with the skin down.
I seasoned it with a tablespoon of sea salt, freshly ground pepper, and Hungarian sweet paprika powder.
Mix lightly, pour over them almost two cups of hot water (I put 400 ml), and let it simmer for at least half an hour until the meat is done.
Add the Mushrooms
After 30-35 minutes, add the sliced mushrooms, mix lightly and season with a tablespoon of a vegetable mix for soups, a teaspoon of thyme and two teaspoons of marjoram.
Simmer for another 10 minutes because the mushrooms do not need too much time to cook, and I don’t like it if it’s too soft.
During this time, we can boil the pasta in salted water to be ready at about the same time as the stew.
Finishing the Stew
All we have to do is add creme fraiche, add about 300 ml, and leave it for another two minutes to simmer. If you want to thicken it a little, you can use sour cream, in which you mix a tablespoon of flour.
Turn off the heat, add a tablespoon of chopped green parsley and ready, and this is my homemade creamy chicken stew recipe, ready to serve.
Serving the Chicken Stew
I recommend serving the homemade chicken stew hot, along with the cooked pasta, and if you want, you can also serve pickled cucumber or other pickles.
If you tried my creamy homemade chicken stew recipe and liked it on our blog, you can find other ideas for stews, especially tasty, such as:
- Beef and Cabbage Stew Recipe
- Simple Pork Tenderloin Stew Recipe
- Best Turkey Stew Recipe
- Hungarian Hunter’s Stew Recipe
- Best Homemade Beef Stew Recipe
- Best Lamb Stew Recipe
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Creamy Homemade Chicken Stew Recipe
Ingredients Â
From Stew
- 800 g chicken thighs
- 500 g chestnut mushrooms
- 1 piece kapia pepper
- 1 piece leek
- 1 piece onion medium-size
- 100 ml sunflower oil
- 300 ml creme fraiche
- 1 tbsp sea salt kosher
- 1 tbsp Hungarian sweet paprika powder
- 1 tbsp crushed sweet paprika
- 1 teaspoon ground pepper freshly ground
- 1 teaspoon vegetable mix for soups
- 1 teaspoon thyme dried
- 2 teaspoons marjoram dried
- 1 tbsp parsley chopped
Side Dish
- 500 g fusilli paste
- 1 tbsp salt
InstructionsÂ
- Clean and peel the vegetables because with these we will start cooking this recipe. Finely chop both the onion and the leek. Cut the kapia pepper into strips and then cut it into small pieces. The mushrooms, after we have cleaned them a little by cutting their tails but without peeling them, cut them into not very thin slices.
- In a saute pan, heat the sunflower oil, in which we fry the chopped onion, over medium heat. After a minute add the chopped leek over the onion. Fry everything for about three minutes, stirring, after which we can put the chopped kapia pepper in the saute pan. Simmer over medium heat for three minutes, then season with a tablespoon of sweet pepper paste.
- Place the chicken thighs, spread in the pot, with the skin down. Season with: sea salt, freshly ground pepper and Hungarian sweet paprika powder. Mix lightly, pour over them almost two cups of hot water and let it simmer for at least half an hour until the meat is done. After 30-35 minutes, add the sliced mushrooms, mix lightly and season with a tablespoon of a vegetable mix for soups, a tablespoon of thyme and two teaspoons of marjoram. Simmer for another 10 minutes.
- Add creme fraiche, and leave it for another two minutes to simmer. Turn off the heat, add a tablespoon of chopped green parsley and ready.
- I recommend serving the dish hot, along with the cooked pasta, and if you want you can also serve pickled cucumber or other pickles.
