Chicken with Mushrooms and Cream – A Rich Stew with homemade chicken stock – Gluten-free version

👨‍🍳 Method

For the homemade chicken stock ✓ Homemade · or skip – back to store-bought

1. 1
   Put the chicken, the onion, carrot, celery, parsley, bay leaves and peppercorns and the water in a pot and bring to a boil. Skim off the foam that rises during the first 15 minutes with a spoon.

   StovePot
2. 2
   Turn down and simmer gently 2.5–3 hours.

   Stove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3. 3
   Strain the stock.

   Colander

To assemble

1. 4
   Season the chicken with the salt and black pepper.
2. 5
   Heat the oil in a wide pot and brown the chicken on all sides. Remove to a plate.

   StoveWide, shallow pot

   💡Brown the meat in batches, without crowding: in a crowded pot it stews in its own juices instead of searing.

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
3. 6
   Add the onion to the oil left in the wide pot and fry 4 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   StoveWide, shallow pot

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4. 7
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   Stove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
5. 8
   Add the mushrooms and fry 5 minutes, stirring, until the mushrooms release their liquid and it evaporates.

   Stove
6. 9
   Sprinkle the flour on top and stir about a minute, until it is absorbed into the fat and there are no lumps.

   Stove
7. 10
   Add the stock and thyme and bring to a boil.

   Stove
8. 11
   Turn down the heat and simmer 2 minutes, until the sauce thickens slightly.

   Stove
9. 12
   Return the chicken to the pot together with the cream.
10. 13
    Turn down to low, cover and simmer 30 minutes, until the chicken fully cooked.

    StoveLid
11. 14
    Serve with the parsley and with rice.