Mom's Comforting Chicken Stew recipe

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Ingredients

2 potato, diced
2 carrots, diced
½ cup green peas
¼ cup butter
1 cup diced boneless chicken
1 clove garlic, or more to taste, minced
10 mushrooms, sliced
1 green onion, chopped
1 tablespoon all-purpose flour
1 cup chicken stock
½ cup heavy whipping cream
½ teaspoon mustard powder
salt and ground black pepper to taste
2 tablespoons chopped cilantro

Nutrition Info

646.3 calories
carbohydrate: 48.5 g
cholesterol: 162.2 mg
fat: 37.5 g
fiber: 6.8 g
protein: 31.4 g
saturatedFat: 22.2 g
servingSize: -
sodium: 819.3 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a saucepan of water to a boil. Add potatoes and carrots, cook until softened, about 8 minutes. Add peas, cook until tender, about 2 minutes. Drain.

  2. Heat butter in a heavy skillet until melted. Add chicken and garlic, cook and stir until lightly browned, about 5 minutes. Stir in mushrooms and green onion, cook until softened, about 2 minutes. Stir in flour and cook for 1 minute.

  3. Stir chicken stock, heavy cream, mustard powder, salt, and pepper into the skillet. Simmer until thickened, about 5 minutes. Fold in potatoes, carrots, and peas, cook until warmed through, about 2 minutes. Remove stew from heat and garnish with cilantro.

Recipe Yield

2 servings

Recipe Note

This is a delicious, rich, creamy, and satisfying chicken stew that my mom makes when the weather is nippy out. Use more or less veggies to your liking if desired. I usually bake a homemade loaf of bread to dig in. This is comfort food at its best!

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