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Hearty And Comforting Chicken Mushroom Stew
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5 from 1 vote

Chicken Mushroom Stew

Prep Time15 mins
Cook Time30 mins
Total Time45 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

  • 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.