Chicken stew with mushrooms

Name: Chicken stew with mushrooms - Ruxanda N.
Ingredients: 600 g chicken meat; one jar of 400 g cooked sliced mushrooms; two onions; 250 ml sour cream; 5 cloves of garlic; one tablespoon of flour; salt; pepper

Meat - Chicken stew with mushrooms by Ruxanda N. - Recipia

The chicken and mushroom stew is made easily in the Philips Multicooker, without dirtying multiple pots. The meat is lightly browned, then cooked together with the onions and mushrooms. At the end, garlic and cream thickened with flour are added, making the sauce creamy. The recipe does not include an exact time for the Stew program, as the duration may vary depending on the appliance setting and the type of meat pieces used. It is important to add the cream about 10 minutes before the end of the program. Quick info Total time: not specified exactly; the timed steps sum up to 27 minutes, excluding the duration of the Stew program Preparation time: not specified Cooking time: 2 minutes for heating the oil, 10 minutes for browning the meat, 5 minutes for onions and mushrooms, then the Stew program Servings: not specified Difficulty: easy Recipe type: main dish, cooked in Philips Multicooker Ingredients 600 g chicken meat A 400 g jar of cooked, sliced mushrooms 2 onions 250 ml cream 5 cloves of garlic 1 tablespoon of flour Salt, to taste Pepper, to taste Oil, for browning the meat Preparation method 1. Turn on the Philips Multicooker and select the Fry function. Add the oil and let it heat for about 2 minutes. 2. Place the chicken pieces in the pot. Let them cook for about 10 minutes, turning them so they brown lightly on all sides. There is no need to fry them aggressively; browning is sufficient at this stage. 3. Peel the onion and slice it julienne. Add it over the meat, along with the sliced mushrooms. 4. Continue cooking for another 5 minutes on the Fry function. Stir gently, just enough to cook the onion and mushrooms evenly without breaking the meat pieces. 5. Turn off the appliance, then select the Stew function. 6. Pour in enough water to cover the meat. The exact amount is not specified in the recipe, so it is better to add gradually and not fill the pot unnecessarily. Close the lid and let the appliance cook the dish on the Stew program. 7. About 10 minutes before the end of the program, finely chop the garlic and add it to the pot. 8. Separately, mix the cream with the flour. Thin the mixture with a little hot liquid from the pot, added gradually. This step helps the mixture incorporate more easily into the sauce. 9. Pour the diluted cream over the meat and mushrooms. Stir carefully, then adjust the taste with salt and pepper. 10. Let the dish finish the Stew program. The sauce will thicken due to the flour, and the garlic will give the final flavor to the stew. Why I make this recipe often It is a practical dish for days when you want to cook everything in one appliance. The meat, onion, and mushrooms cook together, and the sauce binds at the end without a separate step on the stove. The Philips Multicooker maintains cooking at a steady pace, and the dish does not need continuous supervision after the Stew program starts. The recipe is also useful because it uses common ingredients and does not have many steps. The amount of cream is sufficient for a creamy sauce, and the garlic added towards the end retains its aroma better than if added at the beginning. Tips The meat should be arranged in a single layer as much as possible during browning, so that the pieces get an even color. If the pot is crowded, browning may be less evident, but the step remains important for flavor. Stir gently after adding the onion and mushrooms. At this stage, the meat is already browned on the outside and can break if turned too vigorously. Water should be added just enough to cover the meat, not in excess. Too much liquid can make the final sauce thinner, especially after adding the cream. For the cream and flour mixture, use a little liquid from the pot and incorporate it gradually. If you pour cold cream directly into the hot liquid, it may mix more difficultly. Salt should be adjusted at the end, after you have added the cream and tasted the sauce. The mushrooms and meat may already have a certain level of salt, depending on the product used. Substitutions You can use any type of chicken meat you have on hand, as long as it is cut into suitable pieces for cooking. The original recipe does not specify which part of the chicken to use, so the time in the Stew program should be monitored according to the size of the pieces. The jarred, cooked, and sliced mushrooms are the ones indicated in the recipe. There is no need to replace them with another type if you want to keep the recipe in its original form. Variations For a stew with a stronger garlic flavor, keep the 5 cloves indicated and add them in the last 10 minutes, not at the beginning of cooking. This way, the garlic remains more present in the sauce. If you prefer a thicker sauce, it is important not to add more water than necessary to cover the meat. The flour and cream are what bind the composition at the end. For a more fluid consistency, you can use more liquid from the pot when diluting the cream, but the addition should be made gradually to control the sauce's texture. Serving ideas The chicken and mushroom stew can be served immediately after the Stew program ends, while the sauce is hot and thick. It is suitable as a main dish, alongside your preferred side dish, without it being included in the base recipe. The creamy sauce can be poured over the meat and mushrooms or gently mixed in the pot before serving. If the dish sits for a few minutes after the program ends, the sauce may thicken slightly. Frequently asked questions Can I use a different function than Fry for browning the meat? The recipe is designed for the Philips Multicooker and starts with the Fry function. This allows for easy browning of the meat, then cooking the onions and mushrooms before switching to the Stew function. When is the cream added? The cream mixed with flour is added about 10 minutes before the end of the Stew program. Before putting it in the pot, it is diluted with a little liquid from the meat. How much water should I put? The recipe states to add water just enough to cover the meat. The exact amount depends on the size of the pieces and the pot of the appliance, so no fixed measure is indicated. Can I put the garlic in at the beginning? The recipe specifies adding the finely chopped garlic 10 minutes before the end. It is recommended to keep this timing to respect the original taste and steps. Why is the cream mixed with flour beforehand? The flour thickens the sauce, and mixing it with the cream helps with even distribution in the dish. Diluting with a little liquid from the pot makes the transition between cream and hot liquid easier. Nutritional values The values are estimates and cannot be calculated accurately, as the amount of oil, the exact type of chicken, and the number of servings are not specified. For one serving, if the dish is divided into approximately 4 servings, the estimate can be: Calories: approximately 400-500 kcal Proteins: approximately 35-45 g Fats: approximately 20-30 g Carbohydrates: approximately 10-15 g Most proteins come from chicken meat, while fats and some calories come from cream and oil. The values may vary considerably depending on the part of the chicken used and the fat content of the cream. Storage and reheating Store the stew in a closed container in the refrigerator after it has cooled down. It is recommended to consume it within 2-3 days. When reheating, heat only the necessary amount and stir gently, as the cream and flour sauce may thicken after cooling. If it becomes too thick, it can be thinned with a little liquid from the dish or a small amount of water, added gradually. Reheating the entire quantity repeatedly is not recommended.

Chicken stew with mushrooms

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