Homemade Lemony Chicken Stew
- Yield 6
- Prep 20 minutes
- Cook 40 minutes
Homemade Lemony Chicken Stew is a soup recipe on Avoteb. The yield on the card is 6. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- fine sea salt and freshly-ground black pepper
- 3 tablespoons olive oil, divided
- 1 large white onion, chopped into bite-sized pieces
- 2 large carrots, chopped into bite-sized pieces
- 2 celery stalks, chopped into bite-sized pieces
- 8 ounces baby bella mushrooms, sliced
- 5 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1/2 cup dry white wine (or chicken stock)
- 4 cups chicken stock
- 1 pound Yukon gold potatoes, chopped into bite-sized pieces
- 1 bay leaf
- 2 teaspoons fresh thyme leaves
- 2/3 cup heavy cream
- 2 to 4 tablespoons freshly-squeezed lemon juice
Method
Brown the chicken. Salt the chicken generously with a few pinches of salt and pepper. Warm 2 tablespoons of the olive oil in a large stockpot over medium-a hot burner. Tip in the chicken and cook, stirring once every 1-2 minutes, until lightly browned and golden. Take a slotted spoon to move the chicken to a clean plate and keep nearby.
Sauté the veggies. Tip in the remaining olive oil to the stockpot. Tip in the onion, carrots, celery, and toss to coat. Sauté for 5 minutes, stirring occasionally. Tip in the mushrooms and garlic and sauté for 5 minutes, stirring occasionally. Tip in the flour and sauté for 1 minute, tossing frequently until everything is evenly coated.
Let it bubble gently. Tip in the white wine and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Tip in the cooked chicken, chicken stock, potatoes, bay leaf and thyme and stir to combine. Continue cooking until the broth reaches a low let it bubble gently. Lower heat to medium-low, or whatever temperature is needed to maintain a low let it bubble gently. Lid and let it bubble gently for 20 minutes or until the potatoes are tender.
Salt Lift and discard the bay leaf. Stir in the heavy cream and 2 tablespoons lemon juice until evenly combined. Taste and season with additional salt, pepper and/or lemon juice as needed. (Depending on the sodium content in your chicken broth, you may need a significant amount of extra salt.)
Plate Plate warm and enjoy!
