Chicken Mushroom Stew
Servings: 4
Calories: 267kcal
Equipment
- Dutch Oven
- Knife Set
- Worcestershire Sauce
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.
Nutrition
Calories: 267kcal | Carbohydrates: 14g | Protein: 30g | Fat: 10.5g | Cholesterol: 82.7mg | Sodium: 160.9mg | Sugar: 5.4g