Creamy Mushroom Chicken Stew

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 stockpot 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 non-stick The Rock 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.

Assembly

• Pour the carrot purée at the bottom your serving plate.
• 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.

Chef's tip

• You could replace chicken by turkey for this recipe.