Recipe: Delicious Saffron chicken mushroom stew

Recipe: Delicious Saffron chicken mushroom stew Delicious, fresh and tasty.

Saffron chicken mushroom stew. 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.

Easy to make, high protein, gluten free, it What a glorious recipe!

This chicken stew is by far my favourite chicken dish.

And not just because there is little effort put into cooking it, but because.

You can have Saffron chicken mushroom stew using 11 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Saffron chicken mushroom stew

1. You need 700 g of chicken fillet.

2. It’s 350 g of mushrooms.

3. It’s of Canola oil.

4. You need 1 of large white onion.

5. You need Half of teaspoon turmeric powder.

6. It’s of Salt.

7. You need 1 teaspoon of black pepper powder.

8. You need of Saffron water.

9. It’s 3 cm of cinnamon stick.

10. Prepare 2 of table spoons flour.

11. You need Half of 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.

Saffron chicken mushroom stew step by step

1. 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..

2. 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..

3. 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.