Creamy Peppercorn Chicken Stew

Creamy Peppercorn Chicken Stew

Creamy Peppercorn Chicken Stew-The Prize of Cooking

Creamy Peppercorn Chicken Stew

[whohit]-Peppercorn Chicken Stew-[/whohit]

One of my childhood favorite dishes is my Mom’s Creamed Chicken. She made it in an electric skillet that only came out once in awhile. In fact, I only remember her using the electric skillet for this chicken dish.

There was something about the smells of her searing the chicken until it was golden brown and then adding in the cream. Being young it always seemed that she cooked that chicken for hours. She always made sure there was plenty of cream sauce to dip our bread in and pour over the mashed potatoes.

I was inspired to create this stew because of a recipe contest Whole Foods Market Cooking was featuring. The theme was to make a complete dish on the stovetop. Read what Emily Olson, Whole Foods Market Cooking recipe tester added to my entry. Ready for some comfort food yet?

Creamy Peppercorn Chicken Stew

Number of servings: 4

See Detailed Nutrition Info on

I grew up with my mother making the most amazing Cream Chicken in an electric skillet. This is my version of her cream chicken with a kick of peppercorn and thyme. The aroma of this dish cooking takes me back to my childhood. It is comfort food all the way.


  • 2 pieces large chicken breasts, bone in, skin on, cut in half
  • 4 pieces chicken legs, skin on
  • dashes salt
  • dashes pepper
  • 1 sweet onion,cut into half and then into quarters
  • 1-8oz packet whole button mushrooms, cut in half
  • 6 carrots, peeled and cut into 2 inch pieces
  • 8 small golden potatoes, (1 ½ pounds), cut in half
  • 1 tablespoon peppercorn, crushed into smaller pieces
  • 1 bunch of fresh thyme, 10-12 sprigs tied together or 2 tablespoons of fresh chopped thyme
  • 1 1/2 cup low sodium chicken broth
  • 1 cup heavy cream
  • 2 tablespoons Worcestershire sauce
  • 4 tablespoons oil


  1. Heat dutch oven over medium high heat with oil. Season chicken pieces with salt and pepper. Arrange chicken with onions in the oil. Tuck the thyme bundle among the chicken. Fry chicken on both sides until golden brown (5-6 minutes per side). When chicken is golden brown remove from dutch oven and set aside.
  2. Add some of the chicken broth and deglaze the pan, scrapping loose the flavorful brown tidbits on the bottom of the pan. In the dutch oven, layer the carrots, potatoes, mushrooms, then chicken. Sprinkle the peppercorn over the ingredients in the dutch oven. Add the remaining chicken broth, cover the pan and cook for 15 minutes over medium high heat.
  3. Lift the lid and add the heavy cream and Worcestershire sauce. Continue to simmer for another 10 minutes. (If you like a thicker sauce, hold back 1/2 cup of heavy cream, and mix this with 2 tablespoons of corn starch and stir to blend. This mixture can be added to the end of the cooking process to thicken the sauce. Just mix in and cook for two minutes right before serving.)
  4. Serve with dinner rolls to sop up the most delicious cream sauce ever!!

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2 Responses to “Creamy Peppercorn Chicken Stew”

  1. January 21, 2014 at 1:16 pm #

    Hello There. I discovered your weblog the usage of msn. This is a very neatly written article. I

    • January 29, 2014 at 11:39 pm #

      Thank you, I hope you stop by again as I add more. Kim

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