-
1
Combine mushrooms, shallots, oil and 1/4 cup water in a 5- to 6-quart Dutch oven.
-
2
Cover and cook over high heat, stirring often, until mushrooms are juicy, 3 to 4 minutes.
-
3
Uncover and cook, stirring often, until the mushrooms are lightly browned, 8 to 10 minutes.
-
4
Add broth, carrots, thyme and bay leaves; bring to a boil.
-
5
Place chicken in a 5- to 6-quart slow cooker and lay lemon slices on top.
-
6
Turn heat to high.
-
7
Carefully pour in the vegetable mixture.
-
8
Cover and cook until the chicken is very tender, 3 1/2 to 4 hours.
-
9
With a slotted spoon, transfer the chicken and vegetables to a bowl; discard bay leaves and lemon slices.
-
10
Skim fat and pour the juices into a large saucepan; add lemon zest.
-
11
Bring to a boil over high heat.
-
12
Boil until reduced to 2 cups, 15 to 20 minutes.
-
13
Mix cornstarch with remaining 1/4 cup water in a small bowl.
-
14
Add to the pan and cook, stirring, until slightly thickened.
-
15
Add cream and lemon juice; stir until boiling.
-
16
Return the chicken and vegetables to the sauce and heat through.
-
17
Season with salt and pepper.
-
18
Just before serving, stir in peas and parsley.
-
19
NOTE: Simmered Stew variation: Total: 1 1/2 hours In Step 1, use only 1 1/2 cups broth.
-
20
In Step 2, add chicken, lemon slices and lemon zest to the Dutch oven.
-
21
Cover and simmer gently over low heat until the chicken is very tender, about 45 minutes.
-
22
Discard lemon slices and bay leaves.
-
23
Omit Step 3.
-
24
Continue with Step 4, cooking everything in the Dutch oven over medium-high heat.
