I adapted this from Jamie’s America by Jamie Oliver, one of the books featured in Food & Wine’s Best of the Best Cookbook Recipes – Vol 14. I actually have the book by Jamie but haven’t made this dish.
I adapted it and used chicken instead of turkey. Also it was supposed to be basically turkey and dumplings but I didn’t want to mess up the kitchen making dumplings so I omitted them, made some quinoa to put the stew on top of and it was really good. There wasn’t a drop left.
Comforting Chicken & Mushroom Stew
1 onion, peeled and diced
1 lb skinless boneless chicken thighs, cut into 1/2” slices
1 quart chicken broth, pref organic
1 oz dried mushrooms*, soaked in
1 cup very hot water
1/4 cup heavy cream
Small bunch parsley, chopped
1 tbsp lemon juice
1 clove garlic, peeled
Chives, for garnish
Put a large skillet on MED-HIGH heat and add the onions and a tablespoon of oil. Fry gently for 10 minutes, without browning. Add the chicken and cook until no longer pink. Add broth and cover. Bring to a boil and cook for 30 minutes with the lid on.
Meanwhile, make your side dish (for me it was quinoa or you can make dumplings to put on top, as Jamie did).
When ready to cook, add the garlic, parsley, heavy cream and lemon juice. Season with salt and pepper. Cook for 10 minutes. Serve.
Serve garnished with chives and a bit of lemon zest, if desired.
The original recipe is for turkey, not chicken. Also Jamie used cremini mushrooms, which I did not have. * I soaked a handful of dried mixed mushrooms (porcini, shiitake, etc) and added them to the chicken mid-way in the cooking time. I omitted the dumplings that he put on top. I garnished with chives from the garden.
Yield: 6 servings
Source: Adapted from Jamie’s America by Jamie Oliver
Posted by RisaG 3/12/12