Émincé de Poulet
By Edy Massih
Even though it's not Lebanese, this creamy curry chicken stew immediately transports me back to my moms cooking. When I make this dish, no matter where I am, I feel the same love and care I felt as a young child, sitting down at the table with those I cherish the most: my family.
Ingredients (14)
Ingredients (14)
Instructions
Add 2 tablespoons of butter and 2 tablespoons of olive oil to a Dutch over medium heat. When the butter is melted, add the shiitake mushrooms (7 oz).
Sauté, stirring occasionally, until browned, about 10 to 12 minutes.
Remove the mushrooms to a plate and repeat with the remaining 2 tablespoons of butter and oil and the baby bella mushrooms.
While the mushrooms cook, add the chicken (3 lb) to a medium bowl and toss with the flour (2 Tbsp), 1 tablespoon of curry, 1 tablespoon of salt, and the pepper (1 Tbsp).
When the mushrooms are done, add 2 tablespoons of vegetable oil to the Dutch oven over medium-high heat. Sear half of the chicken in the oil, about 4 minutes on each side.
Remove to the same plate as the mushrooms. Repeat with the remaining vegetable oil and chicken.
Add all of the chicken and mushrooms back to the Dutch oven. Stir in the chicken stock (3 cups) and remaining 1 tablespoon of curry and salt. Simmer for about 15 minutes until the sauce is thickened and slightly reduced.
Reduce the heat to medium-low and add the heavy cream (1 ½ cups). Continue simmering for 6 to 8 more minutes, careful not to boil, until the sauce is silky and warmed through.
Serve immediately with parsley and rice.
This recipe is part of the Mixtures digital cookbook, and is only available once you've purchased the cookbook.
Purchase ($6.00)
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Born in Anfeh, Lebanon, he moved to Boston with his family at the age of ten. In 2016, he graduated from the Culinary Institute of America and started his successful catering business, which soon became well known for its signature Brown Paper Boards.In August 2020, Edy opened his first storefront, Edy’s Grocer, which quickly turned into a neighborhood staple and gathering place, serving great food and hosting various pop-ups, cookbook clubs, and dinner parties. His debut cookbook Keep it Zesty came out on May 21st, and brings the flavors of Edy’s Grocer and his Lebanese upbringing to your dining room table. Edy hopes to inspire others with a modern twist on the Lebanese flavors that captivated him as a child.