During the winter preparing a recipe over low heat is a pleasure. The kitchen heats up, fills with aromas and becomes the perfect space to enjoy a good book and a glass of wine, don't you agree? More or less that is what happened when I prepared this chicken stew with vegetables and mushrooms.
Chicken can be cooked in countless ways. I hadn't tried this one before, but I'm sure I'll repeat it. The key is in the vegetable base, that brings a lot of flavor and creaminess to the dish. If you don't like one, you can replace it with another, although I'm sure you won't even notice it as a whole.
Chicken stew with vegetables and mushrooms
This simmered chicken stew with vegetables and mushrooms is a great dish for the whole family.
Author María
Kitchen: Traditional
Recipe type: Meat
Rations: 6
Preparation time:
Cooking time:
Total time:
Ingredients
- 1kg. chicken thighs (boneless)
- A pinch of salt
- A pinch of freshly ground black pepper
- 2 teaspoons of sweet paprika
- 2 tablespoons of virgin olive oil
- 4-5 mushrooms in pieces
- 8 sliced mushrooms
- 2 garlic cloves, crushed
- 2 cups of spinach
- 400 g. diced tomatoes
- 4 cups chicken broth (or water)
- 50g. light cream cheese whipped
- 1 tablespoon Dijon mustard
- Chopped parsley to decorate
Preparation
- In a bowl we mix the salt, pepper and a tablespoon of paprika. We use the mixture to season the chicken.
- In a low saucepan, heat the oil over medium-high heat and brown the chicken 2-3 minutes on each side. Remove from the pan and reserve.
- In that same pot we put the mushrooms with a pinch of salt. Sauté until they lose the water and begin to brown.
- Then, add the garlic cloves and spinach. Sauté until the spinach is soft.
- We incorporate the tablespoon of paprika remaining and continue cooking for 2 more minutes.
- We add the tomatoes cut into cubes and cook until most of the water has evaporated.
- Little by little we pour the chicken soup and bring to a boil. Then we reduce the heat and add the cream cheese. We let it melt and melt with the sauce.
- We divide the chicken in the sauce. We cover and we simmer for 15 minutes, until the chicken is fully cooked.
- We remove the lid and raise the heat to medium-high. We add the mustard of Dijon and cook until the sauce has the desired consistency.
- We decorate with parsley and we serve hot.
Nutritional information per serving
Calories: 290