Chicken stew

1h 30

Ingridients

2 chicken thighs
1.5 onion
1 clove garlic
1 carrot
50 g mushrooms
1 tablespoon tomato puree
1.5 sprigs fresh thyme
1.5 sprigs fresh rosemary
1.5 tablespoons butter
1/4 tablespoon paprika powder
0.5 l chicken broth
50 ml heavy cream
a pinch of salt and pepper

preparation

This chicken stew is a very hearty, tasty, and easy-to-prepare one-dish meal, ideal for both lunch and dinner.

1. Season the chicken thighs generously on both sides with salt, pepper, and paprika.
2. Place half the butter in a skillet and add the chicken thighs. Cook the chicken thighs on each side for 4-5 minutes, then set aside.
3. Peel the onion and garlic. Attach the food processor attachment with the dicing kit to the food processor. Add the onion and garlic on speed 4.
4. Replace the dicing kit with the slicing disc and chop the carrots and mushrooms on speed 4.
5. Add the remaining butter to a heavy-bottomed skillet and cook the onions and garlic for about 3 minutes.
6. Add the tomato paste, thyme, rosemary, and season with salt and pepper. Add the carrots and mushrooms.
7. Add the chicken broth and place the chicken in the pot.
8. Bring the chicken stew to a boil, cover, and simmer over low heat for an hour.
9. Add the cream, season with salt, and cook uncovered for 10 minutes.