Save A hearty, comforting stew featuring tender chicken, earthy mushrooms, and aromatic herbs, perfect for a cozy meal.
I first made this rustic chicken and mushroom stew on a rainy weekend night when the family wanted something warm and satisfying. The aroma of simmering herbs and vegetables made it truly special.
Ingredients
- Boneless, skinless chicken thighs: 1.2 lbs (550 g), cut into large chunks
- Olive oil: 2 tbsp
- Yellow onion: 1 large, diced
- Garlic cloves: 3, minced
- Carrots: 2 large, sliced
- Celery stalks: 2, sliced
- Cremini or button mushrooms: 10 oz (280 g), quartered
- Yukon Gold potatoes: 2 medium, peeled and cubed
- Dry white wine: 1 cup (240 ml)
- Chicken stock: 3 cups (720 ml)
- Tomato paste: 2 tbsp
- Fresh thyme leaves: 2 tsp (or 1 tsp dried thyme)
- Bay leaf: 1
- Salt: 1 tsp, more to taste
- Freshly ground black pepper: ½ tsp
- Fresh parsley: 2 tbsp, chopped
Instructions
- Brown the chicken:
- Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add chicken pieces and sear until golden brown on all sides and remove from pot.
- Sauté vegetables:
- Add onion, carrots, and celery and cook for 5 minutes until softened.
- Add garlic & mushrooms:
- Add garlic and mushrooms and cook for another 4 minutes, stirring occasionally.
- Add tomato paste:
- Stir in tomato paste and cook for 1 minute.
- Deglaze pot:
- Pour in white wine, scraping up any browned bits, simmer for 2 minutes.
- Add remaining ingredients:
- Return chicken to pot. Add potatoes, chicken stock, thyme, bay leaf, salt, and pepper.
- Simmer:
- Bring to a gentle boil, then reduce to low, cover, and simmer for 45 minutes, stirring occasionally.
- Thicken & finish:
- Remove lid for last 10 minutes to allow sauce to thicken. Remove bay leaf, adjust seasoning, and garnish with parsley before serving.
Save We love sharing this stew at family gatherings. It quickly warms the kitchen, and children enjoy helping with chopping vegetables.
Required Tools
Large Dutch oven or heavy pot, sharp knife, cutting board, and a wooden spoon make the process smooth and easy.
Allergen Information
Contains none of the major allergens by default. Double-check chicken stock and wine if you avoid gluten or sulfites.
Nutritional Information (per serving)
Calories: 410, Total Fat: 14 g, Carbohydrates: 30 g, Protein: 38 g
Save This stew is best enjoyed hot and fresh, served with crusty bread or atop mashed potatoes for a hearty finish.
Recipe Questions & Answers
- → Can I use bone-in chicken for this stew?
Yes, bone-in chicken thighs add extra flavor. You can brown them with skin on and remove skin after searing if preferred.
- → What mushrooms work best in this dish?
Cremini or button mushrooms are ideal for their earthiness and texture, but you can use similar varieties available.
- → Is it okay to substitute white wine?
You can replace white wine with additional chicken stock for a milder flavor and similar liquid volume.
- → How can I thicken the stew if needed?
Simmer uncovered for the last 10 minutes to reduce liquids and thicken naturally. Alternatively, a small amount of corn starch slurry can be added.
- → What sides pair well with this stew?
Crusty bread, mashed potatoes, or steamed vegetables complement the rich flavors and provide a balanced meal.
- → Can this dish be made gluten-free?
Yes, ensure chicken stock and wine are gluten-free. The rest of the ingredients naturally contain no gluten.