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Alpine chicken stew


Serves: 4
timePrep time: 25 mins
timeTotal time:
Alpine chicken stew
Recipe photograph by Maja Smend

Alpine chicken stew

This creamy chicken stew is inspired by a traditional Swiss dish of steak in a mushroom sauce

Serves: 4
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
513Kcal
Fat
28gr
Saturates
15gr
Carbs
13gr
Sugars
6gr
Fibre
3gr
Protein
40gr
Salt
0.6gr

Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes
Anna Glover

Anna Glover

Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world 
See more of Anna Glover’s recipes

Ingredients

  • 1½ tbsp olive oil
  • 1 x 640g pack skinless chicken thigh fillets, sliced into thick strips
  • 1 large onion, finely chopped
  • 1 celery stick, finely chopped
  • 1 carrot, peeled and finely chopped
  • 250g chestnut mushrooms, sliced
  • 2 tbsp plain flour
  • 250ml white wine
  • 250ml chicken stock
  • 200g full-fat crème fraîche
  • ½ x 30g pack flat-leaf parsley, finely chopped

Step by step

Get ahead
Reheats well, keep chilled for up to 3 days
  1. Heat 1 tablespoon of oil in a large heavy-based casserole pan on a medium high heat. Season the chicken and fry in 2 batches, stirring frequently until light golden (about 6-8 minutes).
  2. Scoop out onto a plate, reduce the heat to low and add another ½ tablespoon of oil if you need to. Add the onion, celery and carrot, season and fry for 6-8 minutes until soft but not coloured.
  3. Add the mushrooms and fry for another 5 minutes until tender and the liquid has evaporated. Sprinkle in the flour; mix well.
  4. Pour in the wine and bubble for a few minutes, scraping the pan to deglaze. Once the wine has reduced by two-thirds, add the stock and the chicken. Simmer for 10-15 minutes until it’s cooked through and the sauce is a little thicker.
  5. Stir in the crème fraîche and bubble for 5 minutes until the sauce coats the meat nicely. Stir in the parsley and serve with mash, pasta or rice.

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