Spring Chicken With Mushroom and Lemon
Published April 3, 2024
- Total Time
- 1½ hours
- Prep Time
- 20 minutes
- Cook Time
- 1 hour 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 4tablespoons unsalted butter or extra-virgin olive oil, plus more as needed
- 1pound button mushrooms, or a mix of other mushrooms, sliced
- Salt and black pepper
- 1½ pounds boneless, skinless chicken thighs, cut into ½-inch pieces
- 2tablespoons all-purpose flour, for dusting
- 2large shallots, diced
- 1small bay leaf
- ½cup dry white wine or vermouth
- 2cups chicken broth
- 12ounces wide egg noodles or wide-cut pasta, for serving
- ¼cup crème fraîche
- 1cup frozen peas (optional)
- 2tablespoons snipped chives
- 2tablespoons roughly chopped dill
- 1tablespoon roughly chopped tarragon
- 1tablespoon roughly chopped mint
- 3tablespoons roughly chopped chervil or parsley
- Zest of 2 lemons (about 2 tablespoons)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
353 calories; 16 grams fat; 7 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 20 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 30 grams protein; 868 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Put 2 tablespoons butter in a Dutch oven or deep, wide skillet over medium-high heat. When butter sizzles, add mushrooms, season with salt and pepper, and cook, stirring, until mushrooms are lightly browned and softened, 3 to 4 minutes. Turn off heat. Transfer mushrooms to a plate, and set aside.
- Step 2
Season chicken with salt and pepper. Dust lightly with flour; shake off excess. Add the remaining 2 tablespoons butter to the same Dutch oven and turn heat to medium. When butter sizzles, add half of the chicken, letting it brown on all sides, about 5 minutes per batch. Remove from the pot. Add remaining chicken and repeat, setting aside the chicken. (You may have to add more butter or oil.)
- Step 3
Add shallots to the Dutch oven, and cook over medium-high heat until softened, about 2 minutes. Add bay leaf and wine, and simmer for about 2 minutes, scraping the pot to deglaze any browned bits. Return chicken to pot and turn heat to high.
- Step 4
Add chicken broth and bring to a boil. Turn down heat to maintain a brisk simmer and cook, uncovered, until the chicken is tender, about 20 minutes, then raise heat to high and let liquid reduce by half, about 5 minutes.
- Step 5
Meanwhile, cook noodles or pasta in salted water.
- Step 6
Add reserved mushrooms, crème fraîche and peas, if using, to the stew. Reduce sauce again, until thickened to a gravylike consistency, a few minutes more. Taste and adjust seasoning. To finish, stir in half of the chives, dill, tarragon, mint, chervil and lemon zest, reserving part of the herb mix to sprinkle over top.
- Step 7
Drain noodles or pasta, transfer to a warm serving platter and spoon chicken and sauce on top, and finish with more of the herb mixture.
Private Notes
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Cooking Notes
Donna in Atlanta
Just made this delicious springtime dish for our supper tonight. I enjoy cooking (with wine - which sometimes goes into the pot, too ;-) Fresh herbs are essential. I couldn't get tarragon, so I substituted thyme and extra parsley. This dish is like a gourmet version of Beef Stroganoff, but with chicken instead. Definitely a make-again recipe! Bon Appétit and Happy Spring to all!
Laurie
I used sour cream instead of crème fraiche but it was still delicious. I also used only one lemon for the zest but it was rather a large lemon. I think using the zest instead of just lemon juice is important. Definitely recommend this recipe!!
Elizabeth SA
A terrific transition-to-spring recipe: hearty enough for the still-cold nights, but bright with spring herbs and lemon. I was heavy-handed with all the herbs except dill, which I forgot, and spritzed each serving with lemon as it went out. A big hit with the family!
Kathy
Delicious. I subbed asparagus, cooked in the water with the pasta, for a true bite of spring.
NJW
Creme fraiche is much thicker than half and half. I would use sour cream if you can't find creme fraiche. But they sell it in the gourmet cheese section of many groceries.
Linda in Toronto
I used dried Herbes de Province (1 tablespoon and regular yogurt and it was wonderful.
Mary
I made this tonight with a few minor changes all of which I think are mentioned above. I skipped the tarragon, used sour cream in place of creme fraiche and replaced the peas with asparagus. Results were great; I will definitely make this again. Do not eliminate the lemon zest….it is the perfect final touch!
Stuart Itter
This is a nice recipe David. Relief and uplifting. Think I will make it. The only thing: the herbs will cost $20. or more. Hard to decide what to do.
leslie
Don’t make pasta too early. And don’t let it cook down too much so you have plenty of sauce. Would not hurt to just add noodles to sauce and toss.
Cookie
This was a delicious Sunday night dinner! Served over pappardelle with a green salad, glass of wine and a hunk of Speedy No-Knead bread on the side. To streamline things, I cooked it all in an enameled cast iron braiser pan, added the pasta to the chicken and mushrooms at the end and tossed it before serving so all was coated nicely with the delicious sauce…a squeeze of lemon finished it off perfectly. I think in the future I might use chicken breasts rather than thighs. Enjoy!
jim
Made for dinner last night - delicious if I do say so myself. Based on what I already had - red onion ILO shallots, sour cream ILO crème, asparagus ILO peas - in with noodles at half way mark. Never made a recipe like this before- very adaptable.
Jody
Delicious spring pasta dish. Made as directed with one addition of asparagus that was lightly pre-steamed, cut & added when the peas went into chicken mix. All the herbs combined really made this dish pop! Will keep this in the rotation.
Heather
I had to add a tablespoon of butter when sauteeing the mushrooms but I used Bella’s and buttons. Also, this would be fine leaving out the chicken as a vegetarian dish. Reminded me of my mother’s beef stroganoff - updated!
Richard X
Where are you purchasing your herbs? My neighborhood (Brooklyn) produce stand charges about $2 for a bunch of each of these fresh herbs. You could omit a couple of them and the result would not suffer much.
sarah
This was absolutely delicious. I had to feed my baby at exactly the wrong time and the sauce reduced way too much to serve with pasta, so we just ate it with bread and salad. SO tasty. Next time I want to make sure it stays saucy, but just know if you let it reduce too much it’s not too much, it’s just a different iteration and the flavors are amazing.
nkell
I browned chicken before mushrooms
JayTee
Made this to family-wide accolades last night. Just enough leftovers for my personal lunch today, thank goodness. This is easy and delicious. Definitely use white wine to deglaze (yourself and the pan). Definitely add the zest of two lemons.
PatC
For Stephanie. Buy a small bottle of dry vermouth. Vacu-vin the remainder to remove air and refrigerate. Will keep for several weeks. Alternately substitute about 15% of the called for wine amount with white wine or red wine vinegar. You can get a vacu vin or similar on line for a few bucks. Also will keep opened wine fresh in the refrigerator for a couple of days.
Ann
Delicious. Loved all the different flavors. My husband has an aversion to chicken thighs, so we used breasts which worked fine. We added in most of the remaining lemon zest and a little freshly grated Parmesan before serving. Serve so the pasta is another flavor and texture layer that serves only as complement to the dish, not an equal presence. Can’t wait to make it again.
Stephanie
I don’t drink wine so every time a recipe calls for it I’m at a loss. Buying a bottle to use only a tiny amount is expensive and wasteful. Anyone have any recommendations on how to address this issue?
Kara
I just didn't think that the mix of tarragon, dill and mint worked. I think tarragon and thyme would have been better. My husband liked it, but he'll eat anything.
loser
Taste is a 5. The amount of runny liquid (even after reducing it twice, and starting with only 1 cup of broth) is a 1. Average is 3.
DrAlana
Delicious. Served over smashed baby potatoes, no real lemon in the house, added lime, capers, and thyme as the sole spices.
San Diego
Just scrumptious. I substituted potato starch to flour the chicken to make it gluten free. It is so delightfully delicious, but definitely not low cal!
Chelle Belle
Like an herbaceous chicken stroganoff! I stuck to the recipe. Used pappardelle noodles to be a little more fun than just egg noodles. The herbs were my favorite! I packed the leftovers for lunch today and thought about it all morning!
hanna
Too much work for little payback. I would consider to use the mushroom sauce and herbs as do-ahead sauce to have in the freezer and serve over breaded thin pork cutlets or breaded chicken tenders over
Diane
Big disappointment. The fresh herbs clash with each other, and the bay leaf is overpowering. Could not taste the lemon. Way too much broth and a mistake to continue cooking chicken until sauce thickens. To prevent chicken from overcooking, I had to add a buerre manie. So too much butter needed in this recipe. Next time will use only parsley and chives. Add hot pepper flakes and lemon juice as well as zest.
Karen
Made this with a mixture of poppino and clamshell mushrooms, used white wine vinegar and lemon juice instead of alcohol, and added snow peas at the end. Served over a blend of wild and long grain white rice. Outrageously delicious!
Rob McDowell
Wonderfully complex flavors, from mushroom up to lemon! I was out of noodles and used long grain white rice. It held the sauce very well and let the stew flavors sing!
Greg from Maine
Boo! Enough with the chicken thighs! Can we please get an occasional recipe that uses white meat?
Kara
I'm sure you can use chicken breast in this recipe. Just don't cook it as long.
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