Mushroom stew with chicken breast and wild garlic

Name: Mushroom stew with chicken breast and wild garlic - Julia B.
Ingredients: 1 kg mushrooms 1 kg boneless chicken breast 3 onions 1/2 bunch of wild garlic 3 roasted peppers (from the freezer) 100 ml oil 1 tablespoon salt 1 teaspoon spices (Spicy & Hot)

Meat - Mushroom stew with chicken breast and wild garlic by Julia B. - Recipia

I set out one day with the thought of making a mushroom salad with mayonnaise and wild garlic, but I realized I wanted something more substantial. I had chicken breast on hand, a few fresh mushrooms, and a pack of wild garlic left from the market, so I quickly switched to a stew. It's the kind of dish I cook when I need something filling, but I don't want to spend hours in the kitchen. Quick Info Total time: about 1 hour and 10 minutes Preparation time: 20 minutes Cooking time: 50 minutes Servings: 6-8 Difficulty: easy to medium Recipe type: main, suitable for lunch or dinner Ingredients 1 kg mushrooms 1 kg boneless chicken breast 3 onions 1/2 bunch of wild garlic 3 roasted peppers (from the freezer) 100 ml oil 1 tablespoon salt 1 teaspoon Spicy & Hot spices 2 bay leaves 2 tablespoons sour cream 2 tablespoons flour water to cover the mushrooms 1 bunch of fresh parsley Preparation method 1. Clean the mushrooms of the surface film and wash them well. Boil them in salted water for about 20 minutes over medium heat, until they start to soften but are not fully cooked. 2. Wash the chicken breast, cut it into cubes, and season with salt and Spicy & Hot spices. In a pot or multicooker, heat the oil and brown the chicken on both sides until it gets a little color. 3. Add the sliced onion. Sauté it together with the chicken, stirring occasionally, until the onion becomes translucent. 4. Chop the wild garlic finely, as well as the roasted pepper (if using from the freezer, let it thaw a bit). Add them over the chicken and onion, along with the two bay leaves. Cover and let it simmer on low heat. 5. When the mushrooms are cooked, drain them well and let them cool for a few minutes, just enough to chop them. Cut them finely and add them to the pot with the chicken and vegetables. 6. Mix everything and let it cook over medium heat, uncovered or with the lid half on, for about 30 minutes. I used a multicooker, but it works just as well on the stove. 7. About 10 minutes before it’s done, mix the sour cream with the flour. Add a little hot liquid from the stew to the sour cream and flour, stirring well to prevent the sour cream from curdling and forming lumps. Pour it into the stew, stirring vigorously. 8. Taste and adjust the salt and spices to your liking. Turn off the heat and sprinkle with chopped fresh parsley. 9. Serve with polenta, hot or cold, as you prefer. Why I make this recipe often It’s hearty and made from simple ingredients. I love the combination of chicken with mushrooms and wild garlic, and the roasted pepper adds a special touch. I can make a large quantity, and it keeps well for a few days. Tips and variations Tips If you use smaller mushrooms, it’s not necessary to chop them very finely after boiling. When adding the sour cream and flour, if the stew is too hot, there’s a risk of the sour cream curdling – dilute with liquid from the stew and pour gradually while stirring continuously. If you don’t like the strong taste of wild garlic, you can use less or even omit it, but then the dish will be more traditional. Substitutions Wild garlic can be replaced with green onion leaves or green garlic if you can’t find it. In the absence of roasted peppers, you can use regular bell peppers, but it will lack that slightly smoky flavor. Sour cream can be substituted with creamy yogurt, but it will be tangier. Variations You can add other vegetables, such as carrots or celery, but I prefer the simple recipe as I’ve written above. If you want a meatless version, omit the chicken breast and double the amount of mushrooms – it becomes a vegetarian stew, easily adapted. Serving ideas It goes best with polenta, but it can also be served with bread. Leftover the next day can be reheated and served alongside simple pilaf. Frequently asked questions Can I use other types of meat? Yes, it can also be made with boneless chicken thighs, but be careful with the cooking times. Chicken breast remains the quickest and leanest. Can the stew be frozen? I do not recommend freezing due to the sour cream and flour, which can separate upon thawing. It’s better to make a smaller quantity. If I don’t have a multicooker, can I make it on the stove? Yes, the whole recipe works perfectly in a pot on the stove. There’s no need for a multicooker, just stir occasionally to prevent sticking. Is the roasted pepper mandatory? It’s not mandatory, but it has its role for flavor. Without it, the stew will be milder but still tasty. What kind of mushrooms work best? Champignon are the most accessible and work well. You can also use brown mushrooms or a mix of mushrooms if you have them. Nutritional values (estimate) A serving has about 250 kcal, with approximately 20 g of protein, 12 g of fat, and 14 g of carbohydrates. The values may vary depending on how much sour cream and oil you use, but the recipe is quite balanced for a main dish. Storage and reheating It keeps in the refrigerator in a closed container for up to 3 days. Reheat easily on the stove or in the microwave. The sour cream in the composition holds up well as long as you haven’t overcooked it. I do not recommend freezing.

Mushroom stew with chicken breast and wild garlic

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