Creamy Chicken Stew with Mushrooms
Comforting creamy chicken thighs simmered with mushrooms, peppers, and herbs for a high-protein family meal
Nutrition Facts
Ingredients
- 1 kg boneless chicken thighs
- 1 large or 2 small cans of sliced mushrooms (about 300 g drained)
- 800 g 10% fat Greek yogurt (2 cups)
- 2 red bell peppers (about 300 g)
- 2 onions (about 300 g)
- 100 g flour
- aprox. 500ml water
- 2 bunches fresh dill
- 1 bunch fresh parsley
- 1 tablespoon Vegeta seasoning (about 15 g)
- 1/2 teaspoon black pepper (about 2 g)
- 3 bay leaves
This is a healthier version of the traditional chicken with sour cream, but I used 10% fat Greek yogurt for fewer calories. I also chose boneless chicken thighs because they are less fibrous and more affordable. You can use chicken breast or turkey, but it will end up costing more.
I like that I prepare it in 30 minutes with the help of the pressure cooker (I use One Pot Tefal). I recommend everyone get a smart pressure cooker because it makes life in the kitchen so much easier. For this recipe, I added all the ingredients (except the flour, yogurt, and bay leaves) at once and set the Stew program from the Fish menu, which runs for 20 minutes. Then, at the end, I added the remaining ingredients and left everything covered for another 5 minutes.
Instructions
- 1.Cut the chicken into small pieces and cook it for about 20 minutes with roughly 500 ml of water in a covered pot. If the meat is tougher (farm-raised chicken or turkey), you will need to cook it for 30–40 minutes.
- 2.Finely chop the vegetables (onions, peppers, and herbs) and cook them for 10 minutes after the chicken has simmered, together with the mushrooms in the covered pot.
- 3.Mix the yogurt with the flour and a bit of boiling cooking liquid until you get a smooth composition (I used an immersion blender), then pour it over the other ingredients and simmer for another minute.
- 4.Add the bay leaves, Vegeta, and pepper.
- 5.Enjoy!
