Cream and mushroom chicken stew

Cream and mushroom chicken stew

Ideal for young chefs-to-be, this stew is a typical quick and easy family dish

cream and mushroom chicken stew

14 October 2020
: 4 people
: 10 min
: 20 min
: 30 min
: very easy


  • 200g Thai basmati rice
  • 250g fresh button mushrooms
  • 150g smoked bacon
  • Thyme
  • 2 laurel leaves
  • 400g fresh chicken breasts
  • 25cl of light single cream
  • Salt
  • Pepper from the mill
  • Step 1 Cook the rice according to the directions on the package
  • Step 2 In the meantime, fry the bacon for about 5 minutes on high heat. When done, set aside on thick paper towels to get rid of the extra grease. Wash the mushrooms, remove the stems and cut them in halves. When the bacon is done, use the same frying pan to fry the mushrooms. Stir well, until all the water from the mushrooms is absorbed. Add the laurel leaves, the thyme, a bit of salt and the pepper. Keep the mushrooms frying until a bit golden, add 3 to 4 cm chicken chunks for about 5 minutes before adding the bacon. By that time, the rice should be done.
  • Step 3 If the chicken chunks are still a bit pink, keep frying an extra 3 minutes.

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