Chill in the air? Simmer this chicken and mushroom stew on the stove. Warm, comforting, creamy with a little crunch from the green beans. Pour some white wine in the recipe and sip a little while you wait, Julia Child style.
Makes 4 Servings
Preparation time: 15 min
Cooking time: 30 min
Total time: 45 min
4 Grass Roots Boneless, Skinless Chicken Breasts, cut into bite-size pieces
1/2 tbsp kosher salt
2 tsp freshly ground black pepper, divided
2 tbsp extra virgin olive oil
2 tbsp butter
2 shallots, peeled and chopped
16 oz mushrooms (recommend chestnut mushrooms for their nutty flavor), sliced thick
1/4 cup dry white wine
2 cups chicken stock
1/2 lb French green beans, washed and trimmed
8 oz crème fraîche (or you can substitute sour cream)
2 tbsp fresh tarragon, chopped
- Season the chicken with salt and one tsp of pepper. Heat the oil in a large skillet over medium-high heat and cook the chicken for about 5 minutes until browned. Remove the chicken from the skillet and set it aside.
- Add the butter to the same pan and melt. Add the shallots and mushrooms and cook until softened and just beginning to caramelize about 4 minutes.
- Pour in the wine and chicken stock and bring to a boil. Add in the green beans and browned chicken and reduce heat to low. Cover and let simmer for about 10 minutes or until green beans are tender, but still firm.
- Stir in the crème fraîche and tarragon and continue to simmer, uncovered for about 3-5 minutes until all is heated through and the chicken is completely cooked. Season with the remaining pepper before serving.
Amount per serving
Total Fat 26.8g
Saturated Fat 11.6g
Total Carbohydrate 13.2g
Dietary Fiber 3.4g
Total Sugars 3.3g