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!
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
- 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.
- 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.
- 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.
- 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.
12 Comments
Andrea Wyckoff
March 13, 2016 at 5:09 amThis chicken and mushroom dish looks super delish!! Total comfort food!!
Molly
October 4, 2016 at 11:47 pmGreat, easy, quick weeknight meal! Love this over rice. I didn’t have leeks on hand so I substituted more celery and added some carrots.
Jovita
November 26, 2016 at 2:08 pmYes, that’s one of my favorite weeknight dinners actually 🙂
Jovita
November 26, 2016 at 1:13 pmIt really is crazy delicious, Andrea!
Berny Heitzman
October 31, 2016 at 8:42 amHi! I made your stew this week and just wanted to pass on that it was terrific! I
added a bunch of chopped kale to the recipe, and since we’re low-carbers, i served
it over spaghetti squash and we loved it. BUT the fun thing was i put the leftovers
in low carb wraps with cheese for chicken mushroom quesedillas. Great side for
soup! Peace to you.
Jovita
November 26, 2016 at 12:20 pmI am so happy you liked it, Berny!
Tiz
April 26, 2017 at 3:26 amI don’t have any wine. Can I replace it with something else?
Thankyou
Jovita
April 28, 2017 at 2:23 pmYou can just substitute it with water 🙂
Deirdre
August 3, 2018 at 9:06 pmDo you have the nutritional breakdown?
Jovita
February 23, 2021 at 9:29 pmIt’s up now, you can check it out 😉
Robyn Mixon
February 20, 2019 at 8:28 pmA delicious and very French dish. `i made enough for 3 meals and will freeze 2 so we can have on the fly. `many thanks! I used Baby Bellas and they gave it a rich taste.
Jovita
March 27, 2019 at 4:54 pmSo happy you liked it, Robyn!