- 1 tablespoon olive oil
- 8 ounces boneless, skinless chicken thighs, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, thinly sliced
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 1/2 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 4 cups chicken stock
- 1 bay leaf
- 1/2 cup half and half, or more, as needed*
- 2 tablespoons chopped fresh parsley leaves
- 1 sprig rosemary
*I used skim milk instead of half and half because I'm a monster. I'm sorry.
First, chop up all your vegetables and chicken.
In real life- sauteing these took around 15 minutes, pretty much because of the carrots (and to some extent, the celery). The original blogger replies to some people in the comments (kind of pretentiously, to be honestly) that if it takes longer that 3 minutes for your carrots to get soft, you must have cut them into "huge chunks." Well... no. They're the same size as in your picture. But regardless- next time I would either plan for ~15 minutes of sauteing or just cut the carrots and celery into iiiitty bitty tiny pieces.
Stars: 4 stars, this was super! It would have been even yummier (obviously) with cream instead of skim milk, but that sacrifice for health was really hardly noticed. My husband loved it, and I was really happy with it as well!
I would also like to note that the original blogger claims that this recipe will go from fridge to table in 30 minutes. This is categorically untrue. First, the chopping prep took me 15 minutes by itself. Second, as I already stated, sauteing the vegetables took about 15 minutes instead of 3. So if I already had everything chopped and prepped, AND I chopped everything into tinsy pieces, sure, it would probably take 30 minutes. But in real-life time (assuming you chop very, very small), it'll take you 45. Which still isn't that bad!