It’s Christmas Eve and you don’t have time for the turkey? No worries, today’s One Pot French Chicken Stew has got you covered.
Just an hour is all that you need. I used a mixed of chicken thighs and drumsticks but feel free to use whichever parts you prefer. This One Pot French Chicken Stew is comforting especially in this sweater weather. Perfect for the holidays for sure but equally good on just any other day when you are looking for something extra to whet your appetite. I personally love to serve this on a bed of mashed potatoes however it’s great with pasta too!
For those who are still cracking their brains over the Christmas menu, you totally should give this recipe a try. When you have a pot of juicy chicken and delicious creamy sauce on your table, you know Christmas is gonna be good.
I hope all of you are all hyped up for Christmas. Enjoy the good food and most importantly, spend quality time with your loved ones.
Merry xmas and have a good one!
Xoxo,
Maya
- 1.5kg chicken
- 1 tsp salt
- 1/2 tsp black pepper
- Oil for frying
- For the gravy
- 2 tbsp butter
- 300g white button mushrooms, halved
- 1 large brown onion, cut into cubes
- 1 red capsicum, cut into cubes
- 5 garlic cloves, grated
- 2 bay leaves
- 2 thyme sprigs
- 2 tbsp plain flour
- 3.5 cups chicken stock
- 2/3 cup heavy cream
- 1/2 tsp black pepper
- 2 tbsp parsley, chopped
- Season chicken with salt and pepper.
- In a pot/skillet, pour 4 tbsp of oil. Add chicken pieces and cook till golden. Cook in batches.
- In the same skillet, add 2 tbsp of butter.
- Saute onion for 2 minutes. Add capsicum and bay leaves and saute for another minute.
- Mix in garlic and cook for a further 30 seconds.
- Add mushrooms and thyme. Continue cooking for a few minutes.
- Add flour and cook for 1 minute.
- Pour chicken stock and cook till sauce thickens. Season with black pepper and salt if required.
- Return the chicken pieces back into the sauce.
- Simmer covered for 10-15 minutes.
- Add cream and stir.
- Top with parsley.
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