Chicken Mushroom Stew
This hearty Chicken Mushroom Stew is the perfect dish for cozy nights. Packed with tender chicken and savory mushrooms, it's a comforting meal that's easy to prepare.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon
- 1 cutting board
- 1 measuring cups and spoons
- 1 ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 cups sliced mushrooms (such as button or cremini)
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- to taste salt
- to taste black pepper
- 2 tablespoons 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 for about 3-4 minutes until it becomes translucent.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the chicken pieces to the pot and cook until they are no longer pink on the outside, about 5-6 minutes.
- Add the sliced mushrooms, carrots, and celery to the pot and cook for another 5 minutes.
- Pour in the chicken broth and add the dried thyme, dried rosemary, salt, and black pepper. Stir to combine.
- Bring the stew to a gentle boil, then reduce the heat to low and let it simmer for 30 minutes, stirring occasionally.
- Taste and adjust seasoning if necessary. If you prefer a thicker stew, let it simmer uncovered for an additional 5-10 minutes.
- Serve hot, garnished with fresh parsley.
Notes
You can use chicken breast instead of thighs if you prefer a leaner option.
Feel free to add other vegetables like potatoes or peas for extra flavor and nutrition.
This stew can be refrigerated for up to 3 days and also freezes well for longer storage.