For lack of anything else better to post...

[telophase]

....here's a recipe that turned out to be delicious.

Mushroom and Chicken Stew with Dill and Paprika

Cook Time: 30-45min Servings: 4 Source: Mark Bittman, "How to Cook Everything Fast", p. 264


Note: directions in italics are prep, ideally done where they sit in the order of things. This is a thing Bittman did in this book, presumably to teach people how to prep while cooking to save time, but he often shows a rather optimistic sense of how long it takes me or myrialux to cut up an onion or whatever, so we prep everything ahead of time anyway.

3 tbsp butter
1 lb boneless, skinless chicken thighs
salt and pepper
1.5 lb button, cremini, or shiitake mushrooms
1 medium onion
2 tsp paprika
1 tbsp all-purpose flour
3 cups chicken or vegetable stock, or water
1 bunch fresh dill
1/2 cup cream, sour cream, or yogurt

Put 3 tablespoons butter in a large pot over low heat.

Cut the chicken into bite-sized pieces.

When the butter starts to foam, raise the heat to medium-high, add the chicken to the pot, sprinkle with salt and pepper, and cook, stirring occasionally, until it is not pink on any side, 5 to 10 minutes.

Trim and quarter the mushrooms. (If using shiitakes, discard their stems.)
Trim and peel the onion; cut it into small chunks.

Transfer the browned chicken to a bowl with a slotted spoon.

Add the mushrooms and onions to the pot and cook, stirring occasionally until they soften, 5 to 10 minutes.

Add 2 teaspoons paprika and a sprinkle of salt and pepper and cook, stirring until fragrant, less than 1 minute.

Add 1 tablespoon flour and cook, stirring occasionally, until it toasts a bit, 3 to 5 minutes.

Return the chicken to the pot along with 3 cups of stock or water. Cook, stirring occasionally, until the broth is thick and the chicken is fully cooked, 3 to 5 minutes.

Strip 1/4 cup dill leaves from the stems and chop.

Adjust the heat to medium-low, and add the dill and 1/2 cup cream, sour cream, or yogurt. Stir until well combined. Taste and adjust the seasoning and serve right away.

Notes from the Source:
- Goes well over buttered noodles or rice

Comments

[movingfinger]

You can swap in a couple of small potatoes (like 6-8 oz) cut in cubes, or red bell pepper can work too (though it makes the dish overall sweeter). Also, if you like mushroom flavor but don't like the texture, you can blitz dried ones (porcini are good for this) and add a small amount of the powder to whatever it is you're making. That gives you the earthiness without the pieces.