Chicken Mushroom Stew
This hearty chicken mushroom stew is a comforting dish that combines tender chicken, earthy mushrooms, and flavorful vegetables in a rich broth. Perfect for a family dinner, this stew is packed with nutrients and is sure to warm your soul.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon
- 1 cutting board
- 1 measuring cups and spoons
- 1 ladle
Ingredients
- 1 lb boneless, skinless chicken thighs Cut into bite-sized pieces.
- 8 oz mushrooms Sliced, such as cremini or button.
- 1 medium onion Chopped.
- 2 cloves garlic Minced.
- 3 medium carrots Sliced.
- 2 medium potatoes Cubed.
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- to taste salt and pepper
- for garnish fresh parsley Optional.
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté for about 5 minutes until they are translucent.
- Add the minced garlic and cook for another minute until fragrant.
- Increase the heat to medium-high and add the chicken pieces to the pot. Season with salt, pepper, thyme, and rosemary. Cook until the chicken is browned on all sides (about 6-8 minutes).
- Stir in the sliced mushrooms, carrots, and potatoes. Cook for an additional 5 minutes, stirring occasionally.
- Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 30 minutes, or until the vegetables and chicken are tender.
- Stir in the heavy cream and let the stew simmer for another 5-10 minutes to thicken slightly. Taste and adjust seasoning if needed.
- Serve hot, garnished with fresh parsley if desired.
Notes
For a thicker stew, you can mix 1 tablespoon of cornstarch with a little cold water and stir it into the stew during the last few minutes of cooking.
Feel free to add other vegetables like peas or green beans for extra nutrition.
This stew can be made ahead of time and tastes even better the next day!