CHICKEN MUSHROOM STEW

Chicken mushroom stew placed over mixed wild rice blend.

With a frozen bag of chicken thighs and breasts in the freezer, one needs to create some variety in cooking it for a meal. I like to try a few things to liven up recipes using chicken breasts or thighs. These recipe ingredients are not unique except perhaps for the Thai peanut sauce. This recipe can be downsized or made larger depending on the number of people you want to feed.

I used about one and half tablespoons of the Thai peanut sauce in the sauce as it has some heat to it. I also added 2 teaspoons of almond butter to the sauce. I used oat milk and it worked well in making the sauce.

I made a mixed wild rice blend to serve with the chicken mushroom stew. It was enjoyed by all. This is a recipe I would be comfortable making on a regular basis.

Vegetables are being sautéed. 

Thai peanut sauce that I used in the sauce.

Sauce thickening on the stove in the dutch oven.

Ready to go into the oven.

INGREDIENTS:

4 chicken thighs, boneless and skinless
3 tbsp olive or other preferred oil
1 onion, chopped
3 carrots, peeled and chopped
2 celery, chopped
2 garlic cloves, minced
4 to 5 large white or crimini mushrooms, chopped

2 tbsp butter
3 tbsp flour
3/4 cup milk
1 cup chicken broth
2 tbsp Thai peanut sauce or almond/other nut butter (optional)

salt and pepper to taste

DIRECTIONS:

Preheat the oven to 350 degrees F.

Cut the chicken thighs into small pieces. Heat two tablespoons of olive oil in a large skillet (oven proof) or a dutch oven to medium heat. Sauté the chicken until browned. Transfer the chicken to a small bowl.

Heat the remaining tablespoon of oil in the skillet or dutch oven on medium heat and add all of the chopped vegetables and garlic. Sauté for four to five minutes, add salt and pepper to taste. If the temperature is too hot, lower it. Transfer the vegetables to the bowl that has the chicken.

Melt the butter in the skillet or dutch oven on medium heat. Add the flour and stir for one minute. Add the milk and whisk it until it thickens. Add the broth and the peanut sauce or nut butter. Whisk until it is mixed. Taste the sauce and adjust it with seasoning if required. Add the chicken and vegetables back to the skillet or dutch oven and combine well.

Cover the skillet or dutch oven with a lid or tin foil. Bake in the oven for 30 to 40 minutes. You can also cook the stew for longer but I would reduce the oven temperature to 325 degrees F. Serves 4.

HUMMUS (vegan)

Processing finished, hummus placed into a glass bowl for storing in the fridge.

Most hummus recipes made with chickpeas are similar in the basic ingredients added - tahini, cumin, garlic, lemon juice, salt and olive oil. I have posted several hummus recipes in past blogs that included variations from adding herbs or using a different main ingredient such as pureed beets or black beans. I decided to make traditional hummus and not include yogurt which I have added in the past. But I also made another change and that was taking the skins off of the canned chickpeas. I had read/heard that the best and creamiest hummus is made with the skins removed from the cooked chickpeas. Leaving the skins on the chickpeas makes a difference in the taste.

A few steps are required to remove the skins off of the canned chickpeas.
1. The canned chickpeas are drained in a colander while reserving some of the liquid as it is required in the recipe.
2. Run cold water over the chickpeas in the colander to give them a good rinse.
3. Take a small handful of chickpeas in the palm of your hand and gently rub your hands together. The skin will loosen from each chickpea. Separate the skins from the chickpeas. Put the skinless chickpeas into a bowl or the food processor. Another option for removing the skins is to take a good handful of chickpeas, place into a bowl of cold water and rub the chickpeas between your fingers. Separate the skins and add the skinless chickpeas to another bowl or the food processor.

It can be a bit tedious separating the skins from the chickpeas but the taste of the hummus is worth it.

Skins removed from the chickpeas.

Ingredients being added to the food processor

INGREDIENTS:

1- 540 ml (15 ounce can) chickpeas
1/4 cup drained liquid from the canned chickpeas
1/3 cup tahini
2 to 3 tbsp lemon juice
1/2 tsp cumin
2 garlic cloves, minced
2 tbsp good quality olive oil
1/2 tsp salt

olive oil for drizzling prior to serving (optional)

DIRECTIONS:

Drain the can of chickpeas while reserving one quarter cup of the liquid. Rinse the chickpeas with water using a colander. If you want to skin the chickpeas, the directions are provided above.

Add the chickpeas, chickpea liquid, tahini, lemon juice, cumin, garlic and salt into a food processor. Process until it is smooth. While the machine is blending, slowly add the olive oil to the hummus. Stop the machine and check for taste. Adjust for taste by adding more garlic, lemon juice or oil. If it is too thick you can add a little bit of water. Continue processing until the hummus has the texture you want. Store in the fridge until ready to serve. Before serving, drizzle some olive oil on top to add some flavour. You can also garnish with chopped parsley or cilantro.