This earthy chicken stew features dried mushrooms, new potatoes, leeks, bacon and fresh herbs for a savory, satisfying one-dish meal.
1 1/2 cups chicken broth
1 cup dried morel mushrooms (or other dried mushrooms)
8 skinless chicken thighs (or a combination of legs and thighs)
3/4 teaspoon salt, divided
2 slices smoked bacon, diced
1/2 cup white wine
1 1/2 cups whipping cream
2 tablespoons Dijon mustard
4 shallots, chopped
3 baby leeks or green onions
1 pound fingerling or new potatoes, peeled and cut into 1/2-inch slices
4 garlic cloves
1/4 teaspoon freshly ground pepper
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
How to Make It
Heat chicken broth in a medium saucepan over medium-high heat. Clean morels by rinsing thoroughly with hot water; add to broth. Turn off heat, and let morels soften. Drain mushrooms through a fine sieve, reserving stock, and set stock and mushrooms aside.
Season chicken with 1/2 teaspoon salt. Cook bacon in a large nonstick skillet over medium heat until crispy and fat is rendered. Add chicken, and cook 15 minutes, turning once, until browned. Add wine, reduce heat to low, and cook 10 minutes.
Remove chicken, and place in a slow cooker. Add reserved stock to skillet, and deglaze by stirring to loosen particles from pan. Add cream, and bring to a boil. Add mustard, and whisk to blend.
Scatter shallot, baby leeks, potato, garlic, and reserved morels around chicken, and pour cream mixture over chicken and vegetables. Add pepper and remaining 1/4 teaspoon salt. Cook on HIGH for 3 to 4 hours or on LOW about 5 hours or until tender. Stir in fresh herbs, and serve.
My family really enjoyed this dish. I used button mushrooms and skipped the fresh herbs since I didn't have any on hand. The potatoes receive a wonderful flavoring. The sauce is thin as others mention.
My husband and kids loved this dish!! I made this dish a few weeks ago. Somewhat easy to make. The first time I made it, I used baby portabella mushrooms because the dried morels are $20.00 for 6oz in my local farmers market. I also used fingerling potatoes, not baby potatoes. I bought all of the other ingredients. My family absolutely loved this dish. It's really rich and creamy, very flavorful. I'm making it again tonight, instead of baby portabella mushrooms, I'm using button mushrooms. I'm also using baby potatoes this time, could not find the fingerlings at my local grocery store. I forgot the shallots this time as well. I have everything else. It's slowly cooking right now and we are looking forward to eating it for tonight's dinner!!
I prepared this recipe last night and my husband loved it. I didn't have all the called for ingredients so I improvised. I only had 1/2 cup of whipping cream so I added 1 cup of plain yogurt and 1/2 cup of sour cream. I used 12 skinless thighs instead of 8. I only had 1 green onion so I added 1/2 chopped white onion and I used 8 garlic cloves. I didn't have any bacon so I substituted with real bacon bits.i used regular large mushrooms (about 3 cups sliced). And just because I had it, I added yellow zucchini, peeled and cut in 1 in chunks. I placed the zucchini on top as I knew they would cook too fast in the sauce, The chicken was very tender and moist. The sauce was not too heavy making the dish quite tasty. We will be having the leftovers for dinner tonight.
Wow!! Me and my family love this!! I made a few changes due to affordability: I Instead of Morels I used the shiitake and only 2 oz ( in the end I added some fresh baby Bella's to ensure plenty of mushrooms) next time I'll just use baby Bella's .
I doubled the bacon, increased wine to 1 cup increased heavy cream to 13/4 used red potatoes with skin on and used only thighs.
Didn't use leeks or shallots but used green onions. ( to me this made the dish a little lower cost and taste was out if this world! Did extra tarragon ( unique flavor so see what you like first)
Made this by stove top as I am never satisfied with slo cooker. Instead of the fat in cream and the runiness it creates I used cream of chicken soup, Alfredo i n a jar works too..it was super and has a short cooking time and no rubbery chicken. Had been looking for this recipe for ages as its an oldie. Love this site it has almost everything.(except an old fashioned mustard pickle recipe).
I made this Chorizo-Beef Nachos at home last week .. even though it has lots of recipes in it .. I think it is just perfect! It tastes good! and definitely worth it . I made it together with some recipes I got from thesaladsite..
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