chicken-thyme stew with sour cream

How To Make chicken-thyme stew with sour cream

• 1

  Cut the chicken into bite size pieces.
• 2

  In a large nonstick skillet,over medium high heat, warm 1 tablespoon of the oil until hot but not smoking; add the chicken and cook, stirring until browned, about 3-5 minutes.
• 3

  Remove the chicken to a plate and cover loosely to keep warm.
• 4

  Add the remaining 1 teaspoon of oil to the skillet.
• 5

  Add the onion and garlic, and cook, stirring until the onion begins to brown (3-5 minutes); stir in the flour and cook, stirring, until the flour is no longer visible, about 30 seconds.
• 6

  Add the mushrooms, chicken broth, parsley, sherry, thyme, and pepper, and bring to a boil, stirring, until the mixture has thickened slightly.
• 7

  Return the chicken to the skillet and cook until heated through, about 1 minute.
• 8

  Remove the skillet from the heat and stir in the sour cream.
• 9

  NOTE: You can make this ahead of time, reserving the addition of the sour cream just before you serve it.
• 10

  Served over cooked egg noodles, with French bread and chunky applesauce, and it is GREAT!
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