Creamy Homemade Chicken Stew Recipe

Course: Dinner

Cuisine: Hungarian, International

Diet: Kosher, Low Salt

Keyword: chicken stew, creamy homemade chicken stew, creamy homemade chicken stew recipe, homemade chicken stew, homemade chicken stew recipe

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings: portions

Calories: 1195kcal

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.

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Equipment

1 Saucepan
1 Dutch oven pot

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 tablespoon sea salt kosher
1 tablespoon Hungarian sweet paprika powder
1 tablespoon crushed sweet paprika
1 teaspoon ground pepper freshly ground
1 teaspoon vegetable mix for soups
1 teaspoon thyme dried
2 teaspoons marjoram dried
1 tablespoon parsley chopped

Side Dish

500 g fusilli pasta
1 tablespoon salt

Instructions

Clean and peel the vegetables. Finely chop both the onion and the leek. Cut the kapia pepper into strips and then cut it into small pieces. The mushrooms, cut into not very thin slices.
In a saucepan, heat the sunflower oil, in which fry the chopped onion, over medium heat. After a minute add the chopped, an fry everything for about three minutes, stirring.
Add the chopped kapia pepper in the saucepan. Simmer over medium heat for three minutes, then season with a tablespoon of sweet pepper paste.
Place the chicken thighs 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 double cream, and leave it for another two minutes to simmer. Turn off the heat, add a tablespoon of chopped green parsley.
Serve the dish hot, along with the cooked pasta, and pickled cucumber or other pickles.

Nutrition