Chicken-Thyme Stew with Sour Cream
Submitted by alibal
Creamy chicken stew with mushrooms, thyme, and sour cream sauce. A 30-minute comfort meal that’s wonderful over egg noodles or crusty French bread.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThis is the kind of stew you want after a long day: rich, creamy, and ready in half an hour.
Bite-sized chicken pieces get seared golden, then simmered with earthy mushrooms in a thyme-scented sauce.
A swirl of sour cream at the end brings everything together into silky comfort.
Serving Suggestions
- Ladle over buttered egg noodles for a classic pairing
- Serve with crusty French bread to soak up every drop
- Add chunky applesauce on the side for a sweet contrast
Chef Tips
- Add sour cream off the heat to prevent curdling
- Make ahead and add sour cream just before serving
- Substitute Greek yogurt for a lighter version
Ingredients
Directions
- Cut the chicken into bite size pieces. In a large nonstick skillet, over medium high heat, warm 1 tablespoon of the oil until hot but not smoking.
Add the chicken and cook, stirring until browned, about 3 to 5 minutes.
Remove the chicken to a plate and cover loosely to keep warm.
- Add the remaining 1 teaspoon of oil to the skillet. Add the onion and garlic, and cook, stirring until the onion begins to brown (3-5 minutes).
Stir in the flour and cook, stirring, until the flour is no longer visible, about 30 seconds.
- Add the mushrooms, chicken broth, parsley, sherry, thyme, and thickened slightly.
Return the chicken to the skillet and cook until heated through, about 1 minute.
- Remove the skillet from the heat and stir in the sour cream.
NOTE: You can make this ahead of time, reserving the addition of the sour cream just before you serve it.
I served this over cooked egg noodles, with French bread and chunky applesauce, and it was GREAT!
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