Chicken and Mushroom Stew
Warm up your kitchen with this hearty Chicken and Mushroom Stew, a comforting one-pot recipe brimming with flavor and wholesome ingredients. Tender chunks of seasoned chicken thighs, earthy button mushrooms, and nutrient-rich vegetables like carrots, celery, and onions are simmered to perfection in a savory herbed chicken broth. A hint of garlic, dried thyme, and rosemary infuses the stew with aromatic depth, while a subtle flour roux adds a velvety texture. With just 20 minutes of prep and under an hour to cook, this easy homemade chicken stew is perfect for busy weeknights or cozy weekend dinners. Finish with a sprinkle of fresh parsley and serve with crusty bread or over rice for a deeply satisfying meal the whole family will love.
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Recipe Information
Ingredients
- 800 grams boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 400 grams button mushrooms, sliced
- 1 large onion, diced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 4 garlic cloves, minced
- 4 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons flour
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Cut the chicken thighs into bite-sized pieces and season with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken pieces and brown them on all sides, cooking for about 5-7 minutes. Remove the chicken from the pot and set aside.
In the same pot, add the remaining tablespoon of olive oil. Add the diced onion, sliced carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.
Stir in the minced garlic and sliced mushrooms, cooking for another 3 minutes until the mushrooms are tender.
Sprinkle the flour over the vegetables and stir well to combine, cooking for 1 minute.
Gradually add the chicken broth while stirring continuously to avoid lumps. Bring the mixture to a boil.
Return the browned chicken to the pot. Add the bay leaf, dried thyme, and rosemary. Reduce the heat to low and cover the pot.
Let the stew simmer for 30 minutes, stirring occasionally, until the chicken is tender and the flavors have melded together.
Taste and adjust seasoning with additional salt if necessary.
Remove the bay leaf and discard it. Garnish the stew with freshly chopped parsley before serving.
Nutrition Facts
Calories |
2404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.3 g | 170% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1000 mg | 333% | |
| Sodium | 6701 mg | 291% | |
| Total Carbohydrate | 61.1 g | 22% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 23.2 g | ||
| Protein | 240.1 g | 480% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 384 mg | 30% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 5103 mg | 109% | |
*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.
