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

![Hero Image of Atkins Creamy Chicken and Mushroom Stew](images/atkins_creamy_chicken_and_mushroom_stew_hero.png)
<!-- 
NANOBANANA HERO PROMPT:
Photorealistic hero shot of Atkins Creamy Chicken and Mushroom Stew, A rich, velvety stew featuring tender chicken thighs and earthy mushrooms in a garlic-herb cream sauce. Low carb and deeply satisfying. Professional food photography, high detailed, appetizing, 4k resolution, soft natural lighting.
-->

## 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.

![Ingredients and Prep for Atkins Creamy Chicken and Mushroom Stew](images/atkins_creamy_chicken_and_mushroom_stew_prep.png)
<!-- 
NANOBANANA PREP PROMPT:
Photorealistic overhead shot of ingredients for Atkins Creamy Chicken and Mushroom Stew, including chicken thighs, mushrooms, butter, onion, garlic, cream, broth. Kitchen workspace with bowls, mixers, and utensils. Clean, organized, bright lighting.
-->