Creamy Chicken and Mushroom Stew with Sultanas

Thermomix recipe: Creamy Chicken and Mushroom Stew with Sultanas. Ready in 40 minutes. Serves 6. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 500 g chicken tenders, cut into 2-3 cm pieces
• 250 g mushrooms, sliced or quartered
• 100 g onion, quartered
• 2 cloves garlic
• 20 g olive oil
• 400 g (1 can) cream of chicken soup
• 300 g chicken stock
• 50 g sultanas
• 1 tsp dried thyme
• ½ tsp salt
• ¼ tsp black pepper
• Fresh parsley, chopped, for garnish (optional)

Instructions

1. Cut the chicken tenders into 2-3 cm pieces and slice or quarter the mushrooms. Set aside.
2. Add onion and garlic to the mixing bowl. Chop 3 sec / Speed 5. Scrape down the sides of the bowl.
3. Add olive oil to the bowl. Sauté 3 min / 120°C / Speed 1.
4. Add the prepared chicken pieces and mushrooms to the bowl. Sauté 5 min / 120°C / Speed 1 / Reverse.
5. Add chicken stock, cream of chicken soup, sultanas, dried thyme, salt, and pepper to the bowl. Place the simmering basket on the lid instead of the measuring cup to allow steam to escape.
6. Cook 15 min / 95°C / Speed 2 / Reverse.
7. Pause the Thermomix. Scrape down the sides and bottom of the mixing bowl with the spatula to ensure even cooking and prevent sticking. Check the thickness and adjust with a splash more stock if desired.
8. Continue cooking 5 min / 95°C / Speed 2 / Reverse.
9. To finish, cook 1 min / 90°C / Speed 1 / Reverse to settle the stew and prevent any sticking. Serve hot, garnished with fresh parsley if desired.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.