Today I give you a menu idea for dinner or lunch, namely a delicious creamy homemade chicken stew recipe, with mushrooms and cream and served with fusilli pasta. It is a recipe that I cook quite often because it is very tasty and loved by the whole family.

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 will give a better taste to the dish.

Creamy Homemade Chicken Stew Recipe - Chicken Thighs

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.

Creamy Homemade Chicken Stew Recipe - Mushrooms, Onion, Leek and Kapia Pepper

In order for the stew to be creamy, you can use sour cream or single cream, I will use crème fraîche today. And as a side dish, I chose to serve the stew with fusilli pasta.

Creamy Homemade Chicken Stew Recipe - 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.

Creamy Homemade Chicken Stew Recipe - Cleaned and Peeled Onion, Leek and Kapia Pepper

Finely chop both the onion and the leek, because they will almost disappear from the dish during cooking.

Creamy Homemade Chicken Stew Recipe - Chopped Onion
Creamy Homemade Chicken Stew Recipe - Chopped Leek

I first cut the kapia pepper into strips and then cut it into small pieces.

Creamy Homemade Chicken Stew Recipe - Chopped Kapia Pepper

The mushrooms, after we have cleaned them a little by cutting their tails but without peeling them, we cut them into not very thin slices.

Creamy Homemade Chicken Stew Recipe - Sliced Mushrooms

How to Make the Creamy Homemade Chicken Stew Recipe?

In a saute pan, heat 100ml of sunflower or vegetable oil, in which we fry the chopped onion, over medium heat.

Creamy Homemade Chicken Stew Recipe - Frying Chopped Onion in the Pot

I mixed, and after a minute I added the chopped leek over the onion.

Creamy Homemade Chicken Stew Recipe - Frying Chopped Leek and Onion in the Pot

Fry everything for about three minutes, stirring from time to time, after which we can put the chopped kapia pepper in the saute pan.

Creamy Homemade Chicken Stew Recipe - Frying Chopped Pepper, Leek and Onion in the Pot

Let it simmer over medium heat for three minutes, then season with a tablespoon of sweet pepper paste.

Creamy Homemade Chicken Stew Recipe -Seasoning With Paprika Paste the Frying Vegetables

Stir again, then place the chicken thighs, spread in the pot, with the skin down.

Creamy Homemade Chicken Stew Recipe -Chicken Thighs on the Frying Vegetables

I seasoned with a tablespoon of sea salt, a teaspoon of freshly ground pepper and a tablespoon of Hungarian sweet paprika powder.

Creamy Homemade Chicken Stew Recipe -Seasoning With Paprika Powder, Salt and Pepper the Stew

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.

Creamy Homemade Chicken Stew Recipe - Pouring Water on the Stew

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.

Creamy Homemade Chicken Stew Recipe - Sliced Mushrooms in the Pot

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 so that it is ready at about the same time as the stew.

Creamy Homemade Chicken Stew Recipe - Boiling Pasta

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.

Creamy Homemade Chicken Stew Recipe - Creme Fraiche in the Stew

Turn off the heat, add a tablespoon of chopped green parsley and ready, this is the creamy homemade chicken stew recipe, ready to serve.

Creamy Homemade Chicken Stew Recipe - Ready to Serve

Serving the Chicken Thigh Stew

I recommend serving the dish hot, along with the cooked pasta, and if you want you can also serve pickled cucumber or other pickles.

Creamy Homemade Chicken Stew Recipe -Served on Plate With Fusilli Pasta

If you tried the creamy homemade chicken stew recipe and you liked it on our blog you can find other ideas for stews, especially tasty, such as:

Creamy Homemade Chicken Stew Recipe -Served on Plate With Fusilli Pasta

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Creamy Homemade Chicken Stew Recipe -Served on Plate With Fusilli Pasta

Creamy Homemade Chicken Stew Recipe

Course: Dinner, Lunch, Main Course, Stew
Cuisine: Hungarian, Transylvanian
Diet: Low Fat
Keyword: chicken stew, creamy homemade chicken stew, creamy homemade chicken stew recipe, homemade chicken stew, homemade chicken stew recipe
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4 portions
Author: Timea
Today I give you a menu idea for dinner or lunch, a delicious creamy homemade chicken stew recipe, with mushrooms and cream and served with fusilli pasta.
Print Recipe

Equipment

  • saute pan

Ingredients

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

Instructions

  • 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.
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