Chef Carla Hall’s Chicken Stew

May 8th 2018

Chicken Stew with Mushrooms and Root Vegetables

Makes 4 servings Ingredients

2 tablespoons olive oil
1 large onion, finely chopped
4 garlic cloves, chopped
1⁄2 cup dry white wine
3 sprigs fresh thyme
3 Yukon Gold potatoes, peeled, each cut into 1” cubes 3 large carrots, peeled, cut into 1/2-inch-thick rounds 4 medium turnips, peeled, cut into 1 1/2-inch pieces
4 cups chicken broth, low sodium

2 rotisserie chickens, meat pulled

3 tablespoons butter
8 ounces button mushrooms, pulsed in food processor or finely chopped 1⁄2 teaspoon salt
4 tablespoons all purpose flour
1⁄2 cup heavy cream
1⁄4 cup parsley, finely chopped (garnish)

Heat oil in heavy large pot over medium heat. Add onions and sauté until golden, about 8 minutes. Stir in potatoes, carrots and turnips. Add garlic and sauté 1 minute. Deglaze with white wine and add thyme; simmer until wine evaporates, about 4 minutes. Pour chicken broth over the vegetables. Cover and bring to boil. Reduce heat and simmer until vegetables are tender, about 20 minutes.

While the vegetable are cooking, prepare the mushroom soup base:
Heat a separate sauté pan on medium high heat, melt the butter and add the chopped mushrooms. Sauté for 10 minutes or until most of the liquid has evaporated. Season with 1⁄2 teaspoon salt. Sprinkle the flour over the mushrooms, and stir until mixed. Ladle 11⁄2 cups of the chicken stock from the vegetable pot, 1⁄2 cup at a time, into the mushrooms and whisk until smooth. Pour the mushroom mixture into the large pot with the vegetables, and add the pulled chicken. Bring to a boil, then reduce the heat to a simmer. Stir in the heavy cream. Adjust seasoning, if necessary. Serve hot and garnish with chopped parsley.

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