Vegetable stew with chicken and mushrooms
4 servings
60 minutes
Vegetable stew with chicken and mushrooms is a true embodiment of French culinary sophistication. This dish combines tender chicken fillet, aromatic marinated mushrooms, and a wealth of vegetables, creating a harmony of flavors and textures. Lentils add richness to the stew while spinach brings freshness. Traditionally, such dishes were prepared in rural regions of France where ingredients were combined to create nutritious and hearty meals for the whole family. The creamy sour cream dressing makes the taste soft and enveloping, while herbs add brightness. It can be served as a standalone dish or with crispy baguette that will soak up the flavorful sauce. This stew is perfect for a cozy home dinner when you want to feel the warmth and comfort of traditional French cuisine.
1
Rinse the lentils, transfer to a pot and add water (the liquid should be three times more than the lentils). Add the fillet cut into medium cubes and cook until the lentils are ready.
- Lentils: 300 g
- Chicken fillet: 500 g
2
Clean and chop the vegetables. In a heated pan with oil, fry the carrots. Then add the onion and garlic and fry a bit more. Add the mushrooms, then after 5 minutes, add the spinach. Stir.
- Carrot: 1 piece
- Onion: 1 head
- Garlic: 2 cloves
- Pickled honey mushrooms: 300 g
- Spinach: 300 g
- Vegetable oil: 2 tablespoons
3
Transfer the vegetables to a pot with lentils and fillet. Cook the stew for 5 minutes. Then remove from heat, add salt and pepper. Add sour cream and mix.
- Sour cream: 150 g
- Ground black pepper: to taste
- Salt: to taste
4
Sprinkle with greens when serving.
- Green: to taste