Chicken Stew

19 ingredients
1 steps

Ingredients

  • 1 pound(s) mushrooms, stems trimmed, caps wiped out
  • 1/2 cup(s) finely chopped shallots
  • 2 teaspoon(s) extra-virgin olive oil
  • 1/2 cup(s) water
  • 4 cup(s) reduced-sodium chicken broth
  • 1 cup(s) thinly sliced carrots
  • 1 teaspoon(s) fresh thyme leaves
  • 2 bay leaves
  • 2 pound(s) boneless, skinless chicken thighs
  • 2 1/4-inch-thick lemon slices , including peel, seeded
  • 1/2 teaspoon(s) freshly grated lemon zest
  • 2 tablespoon(s) cornstarch
  • 1/4 cup(s) whipping cream
  • 2 tablespoon(s) lemon juice
  • 1/2 teaspoon(s) salt
  • Freshly ground pepper, to taste
  • 1 1/2 cup(s) frozen green peas
  • 1/2 cup(s) chopped fresh parsley
  • 1 pound Egg Noodles pasta

Directions

  1. 1
    {"0":"Combine mushrooms, shallots, oil, and 1\/4 cup water in a 5- to 6-quart Dutch oven. Cover and cook over high heat, stirring often, until mushrooms are juicy, 3 to 4 minutes. Uncover and cook, stirring often, until the mushrooms are lightly browned, 8 to 10 minutes. Add broth, carrots, thyme, and bay leaves; bring to a boil.","2":"Place chicken in a 5- to 6-quart slow cooker and lay lemon slices on top. Turn heat to high. Carefully pour in the vegetable mixture. Cover and cook until the chicken is very tender, 3 1\/2 to 4 hours.","4":"With a slotted spoon, transfer the chicken and vegetables to a bowl; discard bay leaves and lemon slices. Skim fat and pour the juices into a large saucepan; add lemon zest.","6":"Bring to a boil over high heat. Boil until reduced to 2 cups, 15 to 20 minutes.","7":"Mix cornstarch with remaining 1\/4 cup water in a small bowl.","9":"Add to the pan and cook, stirring, until slightly thickened. Add cream and lemon juice; stir until boiling.","11":"Return the chicken and vegetables to the sauce and heat through. Season with salt and pepper. Just before serving, stir in peas and parsley","13":"Serve on egg noodles in bowl."}

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