Chicken Mushroom Stew
A warm and comforting stew featuring tender chicken and earthy mushrooms, perfect for chilly evenings and customizable for any palate.
Ingredients
Main Ingredients
- 1 lb chicken thighs, boneless, skinless for tender, flavorful meat
- 8 oz mushrooms, sliced use your favorites for added flavor
- 1 onion, chopped adds sweetness and depth
- 2 carrots, diced adds a touch of sweetness and color
- 3 cloves garlic, minced for aromatic flavor
- 4 cups chicken broth the base of the stew; use homemade for extra flavor
- 2 tbsp olive oil for sautéing; can substitute with any cooking oil
- 1 tsp thyme a classic herb that complements the chicken
- to taste salt and pepper essential for seasoning
Instructions
Preparation
- Begin by gathering all your ingredients. Rinse the chicken and pat it dry. Chop the onion, dice the carrots, and slice the mushrooms. Mince the garlic and measure out the broth and spices beforehand.
Cooking
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté for 3-4 minutes until the onion is translucent.
- Add the chicken thighs to the pot and cook for 5-7 minutes until browned on all sides.
- Stir in the sliced mushrooms and diced carrots. Sprinkle the thyme, salt, and pepper over the vegetables. Mix well and cook for another 3-5 minutes.
- Pour in the chicken broth, deglazing the pot by scraping the bottom. Bring the mixture to a boil, which takes about 5-7 minutes.
- Reduce heat to low and cover the pot. Let the stew simmer for about 30 minutes.
- After 30 minutes, taste the stew and adjust seasoning if necessary.
- Ladle the stew into bowls and serve immediately while hot, optionally garnished with fresh herbs.
Notes
Store leftovers in an airtight container for up to 3-4 days in the refrigerator. Can be frozen for up to 3 months.