Chicken Mushroom Stew
This comforting Chicken Mushroom Stew is a hearty dish perfect for a cozy evening. Packed with tender pieces of chicken, rich mushrooms, and fragrant herbs, this stew is sure to warm you from the inside out.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 sharp knife
- 1 wooden spoon
- 1 measuring cups and spoons
Ingredients
- 1.5 lbs boneless, skinless chicken thighs cut into bite-sized pieces
- 2 cups mushrooms sliced, any variety
- 1 medium onion chopped
- 3 cloves garlic minced
- 4 cups chicken broth
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme chopped or 1 teaspoon dried thyme
- 1 tablespoon fresh parsley chopped for garnish
- 2 carrots sliced
- 1 cup celery sliced
- to taste salt
- to taste pepper
- 2 tablespoons all-purpose flour optional, for thickening
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and garlic, stirring until the onion becomes translucent (about 3-5 minutes).
- Add the sliced carrots and celery, cooking for an additional 5 minutes.
- Incorporate the sliced mushrooms and cook until they release their moisture and start to brown (about 5-7 minutes).
- Stir in the chicken thighs, cooking until they start to brown on all sides (about 5-7 minutes).
- Sprinkle in the flour if using, and stir to coat the chicken and vegetables evenly.
- Pour in the chicken broth and add the thyme, stirring well. Season with salt and pepper to taste.
- Bring the stew to a boil, then reduce heat to a simmer and cover. Let it cook for 30-35 minutes, or until the chicken is cooked through and tender.
- Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.
Notes
This stew can be served with crusty bread or over rice for a complete meal.
You can also add potatoes for an extra hearty touch.
Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop.