Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, saffron chicken mushroom stew. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Saffron chicken mushroom stew is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Saffron chicken mushroom stew is something which I’ve loved my entire life.
The Chicken Mushroom Stew has a light, fresh taste from the celery, with an earthy undertone from the mushrooms. I used white button mushrooms, but you could play with the flavors by using different varieties such as cremini or portobello. A nice crusty bread to mop up the liquid makes.
To get started with this recipe, we must prepare a few ingredients. You can have saffron chicken mushroom stew using 11 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Saffron chicken mushroom stew:
- Get 700 g chicken fillet
- Get 350 g mushrooms
- Get Canola oil
- Make ready 1 large white onion
- Make ready Half teaspoon turmeric powder
- Get Salt
- Make ready 1 teaspoon black pepper powder
- Take Saffron water
- Get 3 cm cinnamon stick
- Get 2 table spoons flour
- Get Half cup fesh lemon juice
The thighs of a chicken are my favourite cut. They're inexpensive and have way more flavour than the bland breast. I love the way they soak up the earthy flavours of the mushrooms in this dish. You might also like Michael Smith's Best Soups and Stews.
Instructions to make Saffron chicken mushroom stew:
- Cut chicken fillet to stewing meat size pieces. Finely chop the onions.Add some hot water to saffron in a cup and cover the cup. In a pot, heat the oil, saute onions until they get soft but not brown. Add turmeric and cinnamon stick and fry few seconds.Add chicken fillets and saute them until their color change and no more pink.Add water to cover the fillet. Bring it to boil. Lower flame, cover the pot. Let chicken fillet being cooked for about 30 minutes.
- Meanwhile, chop the mushrooms and saute them with some butter in other pan. Sprinke the flour over mushrooms and saute more minutes to remove raw smell of flour.
- After chicken fillet being cooked, add flour and mushrooms mixture alongside lemon juice and saffron and black pepper. Cover the pot and continue cooking for 15 minutes. Stew is ready. Serve it with steamed white rice.
It is a meal I prepare often. When our son and his wife come for dinner she always requests chicken stew. Taste for seasoning and serve in warmed shallow soup bowls. They are most commonly used in soups, stews, and sauces as the mushroom has an okra-like thickening effect which can help improve the consistency. Saffron milkcaps, a crunchy, tasty mushroom that have been enjoyed for millenia.
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