Chardonnay Chicken Wild Mushroom Stew
Indulge in the cozy elegance of this Chardonnay Chicken Wild Mushroom Stew, a one-pot masterpiece that perfectly balances rustic comfort with gourmet flair. Tender, golden-seared chicken thighs are simmered in a creamy, herb-infused broth featuring earthy wild mushrooms, buttery shallots, and a splash of dry Chardonnay, which lends a fragrant depth to the dish. Hearty baby potatoes and sweet carrots make this stew a complete and satisfying meal. Finished with fresh thyme and a touch of heavy cream, this soul-warming recipe is ideal for weeknight dinners or special gatherings alike. Serve it with crusty bread to soak up every drop of the rich, velvety sauce. Perfect for lovers of wholesome chicken recipes, creamy stews, and wine-infused cooking, this dish will quickly become a family favorite!
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Recipe Information
Ingredients
- 6 pieces Boneless, skinless chicken thighs
- 1.5 teaspoons Salt
- 1 teaspoon Ground black pepper
- 0.5 cup All-purpose flour
- 3 tablespoons Olive oil
- 2 tablespoons Butter
- 2 large Shallots, finely chopped
- 4 Garlic cloves, minced
- 12 ounces Wild mushrooms (such as shiitake, cremini, oyster), cleaned and sliced
- 1 cup Dry Chardonnay wine
- 3 cups Chicken stock
- 0.5 cup Heavy cream
- 1 tablespoon Fresh thyme leaves
- 1 Bay leaf
- 2 large Carrots, peeled and chopped into bite-sized pieces
- 1.5 pounds Baby potatoes, halved or quartered
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Season the chicken thighs with 1 teaspoon of salt and 1 teaspoon of black pepper. Dredge them lightly in the flour, shaking off any excess.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the chicken thighs and sear for 4-5 minutes on each side until golden brown. Remove the chicken and set it aside.
Reduce the heat to medium and add butter to the same pot. Once melted, add the shallots and sauté for 2-3 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
Add the wild mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and become golden brown.
Pour in the Chardonnay and deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to slightly reduce the wine.
Add the chicken stock, heavy cream, thyme leaves, bay leaf, carrots, and potatoes. Stir to combine, then return the chicken thighs and any accumulated juices to the pot.
Bring the stew to a gentle boil, then reduce the heat to low. Cover and let it simmer for 30-35 minutes, or until the chicken is tender and the vegetables are fully cooked.
Remove the bay leaf and adjust seasoning with additional salt and pepper to taste. If desired, garnish with fresh parsley before serving.
Serve the Chardonnay Chicken Wild Mushroom Stew warm, optionally with crusty bread or a side of rice to soak up the flavorful broth.
Nutrition Facts
Calories |
620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 688 mg | 30% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 5.8 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 73 mg | 6% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1110 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
