Chicken Mushroom Stew

Winter is the ideal season to enjoy this chicken & mushroom stew that will bring an instant feeling of warmth and comfort to anyone who tries it. Seriously, this stew is the real deal. It’s healthy, easy, light but hearty at the same time! Oh yes, it’s possible!

This stew is so delicious that you’ll want to lick the bowl clean, like I did! Just imagine those tender and juicy chicken pieces covered with a thick, savory, mushroomy sauce… Yum! This has so many wonderful flavors in it. Trust me, your taste buds will tingle with this amazing dish.

In fact, this recipe is incredibly simple to make and don’t even take much time. If you’re looking for something to help warm yourself up with this cold weather season, give it a go. This hearty and comforting stew will keep you and your family healthy and feeling good!

5 from 4 votes

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Chicken Mushroom Stew

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

Servings: 4

Author: Yummy Addiction

Ingredients

• 1 lb (450g) boneless skinless chicken breast , cut into bite-sized pieces
• 2 tablespoons olive oil , divided
• 1 small onion , chopped
• 1 leek , white and light green part only, halved lengthwise and thinly sliced
• 1 stalk celery , diced
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 3 cloves garlic , minced
• 1 lb (450g) button mushrooms , rinsed and sliced
• 1/4 cup red wine
• 1 tablespoon tomato paste
• 2 tablespoons Worcestershire sauce
• 2 tablespoons water
• 1 tablespoon cornstarch
• salt and freshly ground black pepper , to taste
• chopped parsley , for garnish

Instructions

1. Heat 1 tablespoon olive oil in a Dutch oven or a large pan over medium-high heat and add the chicken. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Saute until chicken is no longer pink outside, about 5 minutes. Remove chicken from pan and set aside.

2. In the same pan, heat the remaining olive oil. Add the onion, leek, celery, thyme, and rosemary and cook, stirring often, until softened (about 5 minutes). Stir in garlic and cook for 1 minute to soften. Add the mushrooms and cook, stirring occasionally, until softened and any liquid is released, about 5-6 minutes. Add the red wine, tomato paste, Worcestershire sauce and chicken along with any accumulated juices to the pan.

3. Bring to a boil, then reduce heat to low. Cover and cook, stirring once or twice, until the chicken is tender, about 10 minutes. Taste and add more salt or pepper, if desired.

4. Meanwhile, mix cornstarch and water in a small bowl. Stir the mixture into the stew and cook until thickened, about 2-3 minutes. Remove from heat. Garnish with parsley and serve with boiled potatoes or rice.