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Creamy Mushroom Chicken Stew

30 minutes
4 servings
Tender pieces of chicken thighs with mushrooms cooked in a creamy white wine sauce. Served with carrot purée flavored with cumin and lemon juice. Take it to-go with your Lock&Lock Easy Match 850 ml Rectangular Container!


Carrot purée

  • 4 Carrots
  • 1 tea spoon Cumin powder
  • 1 tbsp Lemon juice

Chicken stew

  • 4 Chicken thighs
  • 1 Onion
  • 1 Tray Button mushroom
  • 1 clove of Garlic
  • 2 sprigs Thyme
  • 1/2 cup White wine
  • 1 cup 35% cooking cream
  • 4 sprigs Parsley

Finishing touch

  • 2 sprigs Parsley



Setting Up

  • Peel and slice the carrots thinly.
  • Cut chicken thighs into cubes.
  • Chop the onion.
  • Chop the parsley.
  • Cut the mushrooms into quarters.

Carrot purée preparation

  • Place the carrots in a large The Rock pot filled with water.
  • Bring them to a boil and cook 15 minutes over medium heat.
  • Keep a small quantity of cooking liquid, and then drain the carrots well.
  • Process the carrots in a blender to obtain a smooth purée.
  • Season with salt and pepper, then add a knob of butter, cumin and lemon juice.
  • Add the cooking water from the carrots to adjust the texture of the purée, set aside and reserve.

Chicken stew preparation

  • Season the chicken cubes with salt and pepper.
  • In a The Rock skillet, add a drizzle of vegetable oil and sear the chicken cubes 3 to 4 minutes over high heat. Reserve.
  • In the same skillet, sautée the mushrooms for 4 minutes, then add the onions and cook for a few minutes.
  • Add the fresh thyme and chopped garlic, then put the chicken back into the pan.
  • Add the white wine, let everything reduce by half, then add the cream.
  • Simmer 5-8 minutes over medium heat.
  • Adjust seasoning with salt & pepper.


  • Pour the carrot purée at the bottom of the Lock&Lock Easy Match 850 ml Rectangular Container.
  • Make a hole in the purée where you can place the chicken with its creamy sauce.
  • Finish with some chopped parsley for taste and decoration but keep in mind that it will be changing color while reheating in the microwave.

Chef's tip

  • You could replace chicken by turkey for this recipe.

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