Rich Chicken Stew
"A blanquette is a classic French stew of veal, chicken or lamb with mushrooms in a velvety sauce. This concept has been adapted to the slow cooker to make a lightened-up version using chicken thighs. Just a little whipping cream (which is less inclined to break down than lighter creams and gives more density to the sauce) adds richness. This is delightful over egg noodles...."
INGREDIENTS
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1 pound mushrooms, stems trimmed, caps wiped clean
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1/2 cup finely chopped shallots, (2 large)
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2 teaspoons extra-virgin olive oil
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1/2 cup water, divided
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4 cups reduced-sodium chicken broth
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1 cup thinly sliced carrots, (1 large)
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1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried
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2 bay leaves
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2 pounds boneless, skinless chicken thighs, trimmed and cut in 2-inch chunks
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2 1/4-inch-thick lemon slices, (including peel), seeded
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1/2 teaspoon freshly grated lemon zest
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2 tablespoons cornstarch
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1/4 cup whipping cream
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2 tablespoons lemon juice
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1/2 teaspoon salt
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Freshly ground pepper, to taste
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1 1/2 cups frozen green peas, rinsed under cold water to thaw
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1/2 cup chopped fresh parsley
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