The Creamy Chicken Stew I Crave During Fall

Prep the ingredients: roughly chop 2 medium carrots and 2 stalks celery, dice 1 medium onion, mince 3 cloves garlic, and set aside 12 ounces of mushrooms.

Heat a stainless steel pan on medium heat for about 3 minutes before adding oil and butter.

Season chicken thighs and legs with salt and pepper.

Add olive oil to the pan, then add butter to prevent burning.

Sear the chicken skin side down for about 5 minutes, then flip and cook for another 3 minutes until golden brown.

Add the chopped vegetables (carrots, celery, and onion) to the pan and cook for 6-8 minutes until soft.

Increase heat slightly and add the mushrooms, cooking until they release some liquid.

Add a pinch of salt and then the minced garlic, cooking for about a minute until fragrant.

Stir in 1/4 cup flour and mix well.

Pour in 1 cup of dry white wine (Chardonnay recommended) and 3 cups of low sodium chicken stock, bringing the mixture to a boil.

Add the chicken back into the pan, skin side up, along with the bay leaf and thyme.

Cover the pan partially with a lid or foil, leaving a crack, and let it boil for 3-5 minutes before reducing to a simmer.

Cook the chicken for about 30 minutes, turning the legs halfway through, ensuring the liquid covers the chicken.

Prepare the egg yolk and cream mixture by separating 2 egg yolks and mixing them with 1/2 cup of cream, setting aside to temper.

Check the chicken for doneness, ensuring it reaches an internal temperature of 175°F.

If the sauce is too thin, increase the heat to reduce it; otherwise, proceed to temper the cream and egg yolk mixture with the sauce.

Equipment Needed

Spice Level: