Chicken Mushroom Stew
This hearty Chicken Mushroom Stew is perfect for a cozy dinner. Packed with tender chicken, earthy mushrooms, and a rich broth, it’s a comforting dish that warms you from the inside out.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon
- 1 Cutting board
- 1 Knife
- 1 Measuring cups and spoons
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 8 oz mushrooms, sliced (e.g., cremini or button mushrooms)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, diced
- 2 stalks celery, diced
- 4 cups chicken broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the garlic and cook for an additional 1 minute until fragrant.
- Increase the heat to medium-high and add the chicken pieces. Season with salt and pepper. Cook until browned, about 5-7 minutes.
- Add the carrots, celery, and mushrooms to the pot. Stir well and cook for another 5 minutes.
- Pour in the chicken broth and add the dried thyme, dried rosemary, and bay leaf. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes until the chicken is cooked through and tender.
- Adjust seasoning with salt and pepper to taste. Remove the bay leaf before serving.
- Serve hot, garnished with fresh parsley.
Notes
You can add potatoes or peas for extra heartiness.
Serve with crusty bread for a complete meal.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for later use.