Creamy Chicken Stew Recipe with Mushrooms, Potatoes, and Wine

foodandwine.com

Teri Bates Duffey

2 tablespoons vegetable oil

4 chicken drumsticks (1 pound)

3 skinless, boneless chicken breast halves (1 ½ pounds), each cut into 4 pieces

Kosher salt and freshly ground pepper

½ pound small white mushrooms, quartered

1 large Yukon Gold potato (10 ounces), peeled and cut into ½-inch dice

1 large carrot, cut into ½-inch dice

1 medium onion, cut into ½-inch dice

2 garlic cloves

1 tablespoon unsalted butter

¼ cup all-purpose flour

1 cup dry white wine

2 cups chicken stock or low-sodium broth

4 thyme sprigs

1 bay leaf

½ cup heavy cream

1 tablespoon coarsely chopped flat-leaf parsley

Directions at foodandwine.com

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