Mushroom Chicken Stew
Yield: Serves 5
Ingredients:
  • 750 g boneless & skinless chicken breast, cut into 1 1/2-inches pieces
  • 12 medium mushroom, sliced
  • 1 medium onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1/4 cup butter
  • 3/4 cup low fat sour cream
  • 1 cup warm milk
  • 1/2 cup heavy cream 35%
  • vegetable oil
  • 1/4 teaspoon ground saffron
  • 1/4 teaspoon ground allspice
  • 1 1/2 teaspoons dried oregano leaves
  • 3/4 teaspoon ground angelica, also known as Golpar
  • salt & pepper to taste
Instructions:

In a large bowl, mix chicken with onion, garlic, 1-tablespoon oil, angelica, allspice, salt and pepper. Leave in the fridge to marinate for at 7-8 hours.

Heat the butter and 1-tablespoon oil in a pot over medium-high heat. Add the chicken and sauté until no longer pink.

Add the mushroom and sauté for 2-3 more minutes.

Dissolve the saffron in the warm milk and add to the stew. Cover the pot and simmer over medium heat for 15 minutes, stirring occasionally.

Then mix the sour cream, heavy cream and oregano. Add to the stew.

Cover the pot and simmer over medium heat until the stew is thickened (about 1.5-2 hours), stirring occasionally. Adjust seasonings.

Serve with rice or bread.

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