Hunter's Lullaby

Transport your taste buds to rustic, woodland charm with "Hunter's Lullaby," a hearty chicken stew that feels like a warm embrace on a chilly evening. This one-pot wonder combines tender, golden-seared chicken thighs, earthy cremini mushrooms, sweet baby carrots, and creamy potatoes, all simmered in a luxurious blend of dry white wine, chicken stock, and fresh thyme. Finished with a splash of heavy cream and a sprinkle of fresh parsley, the result is a rich, comforting dish bursting with flavor. Perfect for cozy family dinners or impressing guests, this slow-simmered, soul-soothing stew is best served with crusty bread or over a bed of fluffy rice. Packed with wholesome ingredients and brimming with warmth, "Hunter's Lullaby" is your go-to recipe for effortless comfort food.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 4 pieces chicken thighs (bone-in, skin-on)
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 medium yellow onion, finely chopped
• 4 cloves garlic cloves, minced
• 250 grams cremini mushrooms, sliced
• 200 grams baby carrots, halved lengthwise
• 300 grams potatoes, cubed
• 1 cup dry white wine
• 2 cups chicken stock
• 4 sprigs fresh thyme sprigs
• 1 piece bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup heavy cream
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Pat the chicken thighs dry with a paper towel and season generously with salt and pepper on both sides.

Step 2

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add chicken thighs skin-side down and sear them for 4-5 minutes per side, until golden brown. Remove from the pot and set aside.

Step 3

Reduce the heat to medium and add butter to the pot. Once melted, add the chopped onion and cook for 3-4 minutes until softened.

Step 4

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 5

Add the sliced mushrooms and sauté for 5-7 minutes until they release their moisture and develop a golden color.

Step 6

Add the baby carrots and cubed potatoes to the pot. Stir everything to combine.

Step 7

Pour in the white wine and scrape the bottom of the pot to deglaze any browned bits. Let the wine simmer for 2-3 minutes, reducing slightly.

Step 8

Return the chicken thighs to the pot and pour in the chicken stock. Add the thyme sprigs and bay leaf.

Step 9

Bring the mixture to a simmer, cover the pot with a lid, and reduce the heat to low. Let it cook for 35-40 minutes, or until the chicken is tender and the vegetables are cooked through.

Step 10

Remove the chicken thighs from the pot and skim off any excess fat from the surface of the stew, if needed.

Step 11

Stir in the heavy cream and simmer for an additional 5 minutes to thicken slightly.

Step 12

Discard the thyme sprigs and bay leaf. Taste the stew and adjust seasoning with salt and pepper, if necessary.

Step 13

Return the chicken thighs to the pot or shred the meat and stir it back into the stew. Sprinkle with chopped parsley before serving.

Step 14

Serve warm with crusty bread or over a bed of rice for a complete meal.

Nutrition Facts

Serving size	(2613.9g)

Amount per serving	% Daily Value*
Calories	2899.7

Total Fat 192.4g	0%
Saturated Fat 67.6g	0%
Polyunsaturated Fat 3.4g
Cholesterol 714.4mg	0%
Sodium 3481.9mg	0%
Total Carbohydrate 101.3g	0%
Dietary Fiber 16.7g	0%
Total Sugars 25.5g
Protein 150.3g	0%

Vitamin D 29.5IU	0%
Calcium 328.5mg	0%
Iron 13.9mg	0%
Potassium 4269.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.2%

Protein: 22.0%

Carbs: 14.8%