Submitted by Rachel Swedish
About the cook: I am a former bartender and food enthusiast who loves to play in the kitchen.
About the dish: This French inspired chicken stew comes together quickly for a satisfying, warm and comforting dish. Serve over rice or roasted potatoes with a side of your favorite green vegetable for an easy, and most definitely elegant, meal. Alternately, keep it light with a simple and delicious slice of crusty sourdough.
National Origin: French-American
Estimated Time: 30 to 60 Minutes
2 Chicken Breasts
1/2 Lb Mushrooms
6-10 Sprigs Thyme
1 Tsp Marjoram
1 Tsp Worcestershire
1/4 Cup Olive Oil
1/4 Cup Butter
1/4 Cup Flour
1 Cup Pinot Grigio
2 Cups Chicken Bone Broth
1/2 Lemon [Juice]
Salt and Pepper [to taste]
2 Tbsp Flat Leaf Parsley
Place olive oil, shallots and garlic in pan over medium heat. Sautee until soft, add carrots, and sautee 2-3 minutes.
Add halved mushrooms, 6-10 sprigs of thyme, salt and pepper and sautee for a couple more minutes, until mushrooms begin to brown, thyme is fragrant and most of the olive oil has been absorbed.
Add butter and cook until melted. Add flour and stir, cooking until the flour in completely absorbed into butter and it begins to foam at the edges, approximately 3 minutes.
Add wine and stir to incorporate. This will form a paste, coating the vegetables. Once wine has cooked off, add bone broth, stirring constantly. Stir until a smooth liquid is formed with no lumps. Taste and adjust for seasoning.
Once a smooth gravy has formed, allow to lightly bubble for a few minutes.
Add Worcestershire, marjoram, juice of half a lemon and pinch of cayenne.
Slice chicken into thin 1 inch cubes and place in sauce. Cook approximately 15 minutes. Once chicken is cooked through, taste for seasoning.
Immediately before serving, stir in the chopped parsley. Enjoy!