Creamy Chicken and Mushroom Stew

Appetizing, delicious, for dinner for the whole family! Chicken stewed with canned champignons is a simple dish that doesn’t take much time to prepare. Thanks to the addition of sour cream, chicken with mushrooms produces a very tasty and aromatic gravy.
cook time: 50 min
Ava Prescott
Creamy Chicken and Mushroom Stew

Nutrition Facts (per serving)

112
Calories
6g
Fat
2g
Carbs
12g
Protein

Ingredients (4 portions)

Basic:

Onion 1 pc
Salt to taste
Ground black pepper to taste
Butter 20 g
Sour cream 150 g
Bay leaf 1 pc
Chicken breasts 600 g
Carrot 1 pc
Vegetable oil 1 tbsp
Canned champignons 300 g

Recipe instructions

Step 1

Step 1
How to stew chicken with canned champignons? Prepare your food. For chicken, take breast fillet, preferably chilled, not previously frozen. If the fillet is frozen, do not defrost it completely (it will be easier to cut). You can use whole or chopped mushrooms. Peel the onions and carrots and chop coarsely. My sour cream is 20% fat, but a lower percentage will do.

Step 2

Step 2
Wash the chicken fillet under cold running water and dry with paper towels. Cut the chicken into small pieces. Heat the butter in a frying pan and add the chicken. Fry it over medium heat without a lid until the color changes. Donʼt forget to stir.

Step 3

Step 3
In another bowl — a saucepan with a thick bottom or a saucepan with high sides — heat the vegetable oil and fry the chopped onion until transparent. Then add the canned mushrooms without liquid and heat them together for a few minutes over medium heat. It is better to first place the mushrooms in a sieve.

Step 4

Step 4
Add chopped carrots to the chicken, add a little salt and stir. Over medium heat, covered, simmer the chicken and carrots for 10-15 minutes. If the juice from the chicken is not enough for stewing, you can add hot water (1/4 cup is enough).

Step 5

Step 5
Add sour cream, salt, ground black pepper to taste and bay leaf to the saucepan with mushrooms. Close the saucepan with a lid and simmer the mushrooms over low heat for about 10 minutes. If the sauce is very thick, add a little liquid from the mushrooms or water.

Step 6

Step 6
Add chicken fillet and carrots to the saucepan with mushrooms, stir. Continue to simmer everything together for another 10 minutes, covered, over low heat. Taste the dish for salt and add more salt if necessary.

Step 7

Step 7
Serve the stewed chicken with mushrooms hot. As a side dish, you can offer boiled pasta, mashed potatoes, buckwheat, and rice. This dish is also suitable for vegetable salads. Bon appetit!

Additional rubrics

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