recipeMakerMCP/recipes/atkins_creamy_chicken_and_mushroom_stew.md

Atkins Creamy Chicken and Mushroom Stew

Servings: 4 servings

Description

A rich, velvety stew featuring tender chicken thighs and earthy mushrooms in a garlic-herb cream sauce. Low carb and deeply satisfying. This Atkins-friendly dish skips the flour thickeners and potatoes, relying on heavy cream and reduction for a luxurious texture.

Shopping List

• 1.5 lbs Boneless, skinless chicken thighs
• 1 lb Cremini or button mushrooms
• 1 block Butter (Salted or Unsalted)
• 1 medium Onion
• 1 head Garlic
• 1 carton (32 oz) Chicken broth
• 1 pint Heavy cream
• Dried Thyme
• Dried Rosemary
• Fresh Spinach (Bagged)
• Salt and Black Pepper
• Fresh Parsley

Ingredients

• 1.5 lbs Boneless, skinless chicken thighs
• 1 lb Cremini or button mushrooms
• 3 tbsp Butter
• 1 medium Onion
• 3 cloves Garlic
• 1 cup Chicken broth
• 1 cup Heavy cream
• 1 tsp Dried Thyme
• 1/2 tsp Dried Rosemary
• 2 cups Fresh spinach (optional)
• Salt and Black Pepper
• Parsley for garnish

Steps

1. Prep the Chicken and Veggies: Start by cutting the 1.5 lbs of chicken thighs into bite-sized pieces, about 1 inch each. Season them generously with salt and black pepper. Clean the mushrooms with a damp cloth (do not soak them) and slice them thickly. Dice the medium onion finely and mince the 3 cloves of garlic.
2. Sear the Chicken: Place a large Dutch oven or deep skillet over medium-high heat and melt 1 tablespoon of the butter. Once the butter foams, add the chicken pieces in a single layer. Do this in two batches if necessary to ensure they brown rather than steam. Cook for about 4-5 minutes per side until golden brown. They don't need to be cooked through yet. Remove the chicken to a plate.
3. Sauté Mushrooms and Aromatics: In the same pot, add the remaining 2 tablespoons of butter. Add the sliced mushrooms and cook undisturbed for 3-4 minutes to let them brown. Stir and cook for another 2-3 minutes until they release their moisture and start to caramelize. Add the diced onion and cook for 5 minutes until soft and translucent. Finally, stir in the minced garlic, dried thyme, and rosemary, cooking for just 1 minute until fragrant.
4. Deglaze and Simmer: Pour in the 1 cup of chicken broth. Use a wooden spoon to scrape the bottom of the pot, releasing the flavorful browned bits (fond). Bring the liquid to a simmer. Return the browned chicken and any rested juices back into the pot.
5. Cream and Reduce: Reduce the heat to medium-low. Stir in the 1 cup of heavy cream. Let the stew simmer gently, uncovered, for 10-15 minutes. The sauce will reduce and thicken naturally as the water evaporates and the cream concentrates. Stir occasionally to prevent sticking.
6. Finish and Serve: If using spinach, stir it in during the last 2 minutes of cooking until just wilted. Taste the stew and adjust seasoning with more salt and pepper if needed. Garnish with fresh chopped parsley before serving hot.