Chicken Stew

• 1 pound(s) mushrooms, stems trimmed, caps wiped out
• 1/2 cup(s) finely chopped shallots
• 2 teaspoon(s) extra-virgin olive oil
• 1/2 cup(s) water
• 4 cup(s) reduced-sodium chicken broth
• 1 cup(s) thinly sliced carrots
• 1 teaspoon(s) fresh thyme leaves
• 2 bay leaves
• 2 pound(s) boneless, skinless chicken thighs
• 2 1/4-inch-thick lemon slices , including peel, seeded
• 1/2 teaspoon(s) freshly grated lemon zest
• 2 tablespoon(s) cornstarch
• 1/4 cup(s) whipping cream
• 2 tablespoon(s) lemon juice
• 1/2 teaspoon(s) salt
• Freshly ground pepper, to taste
• 1 1/2 cup(s) frozen green peas
• 1/2 cup(s) chopped fresh parsley
• 1 pound Egg Noodles pasta

1. Combine mushrooms, shallots, oil, and 1/4 cup water in a 5- to 6-quart Dutch oven. Cover and cook over high heat, stirring often, until mushrooms are juicy, 3 to 4 minutes. Uncover and cook, stirring often, until the mushrooms are lightly browned, 8 to 10 minutes. Add broth, carrots, thyme, and bay leaves; bring to a boil.
2. Place chicken in a 5- to 6-quart slow cooker and lay lemon slices on top. Turn heat to high. Carefully pour in the vegetable mixture. Cover and cook until the chicken is very tender, 3 1/2 to 4 hours.
3. With a slotted spoon, transfer the chicken and vegetables to a bowl; discard bay leaves and lemon slices. Skim fat and pour the juices into a large saucepan; add lemon zest.
4. Bring to a boil over high heat. Boil until reduced to 2 cups, 15 to 20 minutes.
5. Mix cornstarch with remaining 1/4 cup water in a small bowl.
6. Add to the pan and cook, stirring, until slightly thickened. Add cream and lemon juice; stir until boiling.
7. Return the chicken and vegetables to the sauce and heat through. Season with salt and pepper. Just before serving, stir in peas and parsley
8. Serve on egg noodles in bowl.

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Taken from www.epicurious.com/recipes/member/views/chicken-stew-50124898 (may not work)