Creamy French Chicken Stew | Asopao & Congee Recipes

Creamy French Chicken Stew | Asopao & Congee Recipes

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Cooking tools:

  • Skillet
  • Slotted spoon
  • Chef's knife
  • Cutting board
  • Measuring cup
  • Measuring spoon
  • Stove
  • Spoon
  • Plate
  • Serving bowl

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon (1/2 oz) unsalted butter
  • 1 1/2 pounds boneless, skinless chicken breasts (cut into bite-sized cubes)
  • 2 medium (2 cups) carrots (peeled and finely diced)
  • 2 small stalks (1 cup) celery (finely diced)
  • 1 small (1 cup) onion (finely diced)
  • 2 teaspoons fresh thyme leaves
  • Kosher salt
  • freshly ground black pepper
  • 8 ounces (3 cups) white or cremini mushrooms (finely sliced)
  • 1/4 cup all-purpose flour
  • 2 cups canned chicken broth or homemade chicken stock
  • 1/4 cup heavy cream
  • Fresh thyme or fresh parsley (for serving)

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