Description
A delightful and creamy chicken stew balanced with the zing of lemon and the earthiness of mushrooms and leeks, ready in just 30 minutes.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 cup sliced mushrooms
- 2 sliced leeks
- 1 cup chicken broth
- 1 cup heavy cream
- Juice and zest of 1 lemon
- 1 cup feta cheese, crumbled
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Heat oil in a large pot over medium heat and brown the chicken on both sides (about 5 minutes per side). Then set aside.
- Sauté the leeks and mushrooms in the same pot until softened (about 5 minutes).
- Return the chicken to the pot, add chicken broth, lemon juice, and zest, then bring to a simmer.
- Stir in the heavy cream and feta until creamy and cook until the chicken is cooked through.
- Season with salt and pepper, garnish with parsley, and serve hot.
Notes
For a thicker stew, blend part of the stew and return it to the pot. You can substitute chicken with tofu for a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 120mg