Creamy Mushroom Samp with Chicken Stew and Sides

Creamy Mushroom Samp with Chicken Stew and Sides

Introduction

Creamy Mushroom Samp with Chicken Stew is a comforting dish that brings warmth and flavor to your dining table. This recipe combines the rich flavors of mushrooms and chicken with nutritious sides like roasted butternut squash, coleslaw, and roasted beetroot. It’s perfect for family meals or gatherings with friends.

Why Make This Recipe

Making Creamy Mushroom Samp with Chicken Stew is a great choice for several reasons. First, it’s hearty and filling, making it ideal for cold days. The combination of creamy samp and tender chicken stew ensures that everyone at your table will leave satisfied. Additionally, the colorful sides make the meal visually appealing and add extra nutrients to your plate. Plus, it’s a great way to use seasonal vegetables!

How to Make Creamy Mushroom Samp with Chicken Stew

Ingredients:

• 1 cup samp (dried corn kernels, soaked overnight and drained)
• 1 tablespoon olive oil or butter
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 200 grams mushrooms, sliced
• 1 cup chicken or vegetable broth
• 1/2 cup heavy cream
• Salt and pepper to taste
• Chopped fresh parsley (optional, for garnish)
• 4 chicken thighs or breasts, cut into chunks
• 2 tablespoons olive oil
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 cup potatoes, cubed
• 1 cup chicken broth
• 1 cup diced tomatoes (canned or fresh)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 tablespoon cornstarch (optional, for thickening)
• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 4 cups shredded cabbage
• 1 cup shredded carrots
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• 4 medium beetroots, peeled and cubed
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar

Directions:

1. For the creamy mushroom samp, boil 4 cups of water in a large pot. Add the soaked samp, reduce heat, cover, and simmer for 1-1.5 hours or until tender. Drain and set aside.
2. In a large skillet, heat olive oil or butter over medium heat. Add chopped onion and cook until it’s translucent. Add minced garlic and sliced mushrooms, cooking until the mushrooms are golden.
3. Stir in the cooked samp and chicken or vegetable broth, letting it simmer for 5 minutes. Then mix in heavy cream, salt, and pepper, cooking for another 5 minutes until creamy. Garnish with parsley if desired.
4. For the chicken stew, heat olive oil in a pot or Dutch oven. Brown the chicken pieces on all sides, then remove them. In the same pot, add onion, garlic, carrots, and celery, cooking until softened.
5. Return chicken to the pot. Add cubed potatoes, chicken broth, diced tomatoes, thyme, rosemary, salt, and pepper. Bring to a boil, reduce heat, and cover. Let it simmer for about 30 minutes.
6. (Optional) To thicken the stew, mix cornstarch with water to make a slurry, then stir it into the stew. Cook for an additional 5 minutes.
7. For the roasted butternut squash, preheat the oven to 400°F (200°C). Toss the squash cubes with olive oil, cinnamon, nutmeg, salt, and pepper. Spread on a baking sheet and roast for about 25-30 minutes, tossing halfway.
8. For the coleslaw, mix mayonnaise, apple cider vinegar, sugar, salt, and pepper in a bowl. Toss in shredded cabbage and carrots with the dressing and refrigerate for at least 30 minutes.
9. For the roasted beetroot, preheat the oven to 400°F (200°C). Toss the beetroot cubes with olive oil, balsamic vinegar, salt, and pepper. Spread on a baking sheet and roast for about 30-40 minutes.
10. Serve the creamy mushroom samp alongside the chicken stew. Add the roasted butternut squash, coleslaw, and roasted beetroot as side dishes.

How to Serve Creamy Mushroom Samp with Chicken Stew

Serve the creamy mushroom samp in individual bowls with chicken stew ladled on the side. Arrange the roasted butternut squash, coleslaw, and roasted beetroot on the same plate for a colorful and appealing presentation.

How to Store Creamy Mushroom Samp with Chicken Stew

Store any leftovers in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.

Tips to Make Creamy Mushroom Samp with Chicken Stew

• Soaking the samp overnight helps reduce cooking time and enhances texture.
• Feel free to add more vegetables to the stew, like bell peppers or green beans.
• You can substitute heavy cream with a lighter option like half-and-half for a healthier alternative.

Variation

To make the dish vegetarian, replace chicken with chickpeas or your favorite plant-based protein. Use vegetable broth instead of chicken broth and keep the creamy mushroom samp as is.

FAQs

1. Can I use frozen vegetables for the stew?
Yes, frozen vegetables work well in the stew. Just add them during the cooking process, and they will heat through.

2. How can I make it spicier?
To add some heat, include red pepper flakes or diced jalapeños while cooking the chicken stew.

3. Can I make this recipe ahead of time?
Absolutely! You can prepare both the creamy mushroom samp and chicken stew ahead of time. Reheat them before serving for a quick and easy meal.

Enjoy your Creamy Mushroom Samp with Chicken Stew and Sides for a cozy family dinner!