Chicken and Mushroom Stew

Cozy up with this hearty and flavorful Chicken and Mushroom Stew, a comforting one-pot dish that's perfect for weeknight dinners or lazy weekends. Tender, bite-sized pieces of chicken thighs are simmered to perfection with earthy button mushrooms, sweet carrots, celery, and aromatic herbs like thyme and rosemary in a rich, velvety broth. A touch of flour creates a luscious texture, while fresh parsley adds a bright, herby finish. This satisfying stew comes together in just over an hour, with only 20 minutes of prep, making it ideal for those craving a wholesome, home-cooked meal. Serve it with crusty bread or creamy mashed potatoes to soak up every last drop of the savory broth. Perfect for family gatherings or meal prep, this Chicken and Mushroom Stew will quickly become a go-to comfort food classic.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:55 mins

Total Time:75 mins

Servings: 4

Ingredients

• 800 grams boneless, skinless chicken thighs
• 3 tablespoons olive oil
• 400 grams button mushrooms, sliced
• 1 large onion, diced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 4 garlic cloves, minced
• 4 cups chicken broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 tablespoons flour
• 1.5 teaspoons salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and season with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

Step 2

In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken pieces and brown them on all sides, cooking for about 5-7 minutes. Remove the chicken from the pot and set aside.

Step 3

In the same pot, add the remaining tablespoon of olive oil. Add the diced onion, sliced carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.

Step 4

Stir in the minced garlic and sliced mushrooms, cooking for another 3 minutes until the mushrooms are tender.

Step 5

Sprinkle the flour over the vegetables and stir well to combine, cooking for 1 minute.

Step 6

Gradually add the chicken broth while stirring continuously to avoid lumps. Bring the mixture to a boil.

Step 7

Return the browned chicken to the pot. Add the bay leaf, dried thyme, and rosemary. Reduce the heat to low and cover the pot.

Step 8

Let the stew simmer for 30 minutes, stirring occasionally, until the chicken is tender and the flavors have melded together.

Step 9

Taste and adjust seasoning with additional salt if necessary.

Step 10

Remove the bay leaf and discard it. Garnish the stew with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(2659.7g)

Amount per serving	% Daily Value*
Calories	2404.5

Total Fat 132.3g	0%
Saturated Fat 30.8g	0%
Polyunsaturated Fat 4.0g
Cholesterol 1000mg	0%
Sodium 6701.3mg	0%
Total Carbohydrate 61.1g	0%
Dietary Fiber 15.4g	0%
Total Sugars 23.2g
Protein 240.1g	0%

Vitamin D 96IU	0%
Calcium 384.4mg	0%
Iron 14.9mg	0%
Potassium 5103.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.7%

Protein: 40.1%

Carbs: 10.2%