Description
A hearty and comforting stew loaded with tender chicken, earthy mushrooms, and seasonal vegetables, perfect for a cozy dinner.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium potato, peeled and diced
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and black pepper to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- 1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
- 2. In the same pot, add onion and garlic. Sauté for 2 minutes until fragrant. Add mushrooms, carrots, celery, and potato. Cook for 5 minutes, stirring occasionally.
- 3. Pour in chicken broth, scraping up any browned bits from the bottom. Add thyme, rosemary, bay leaf, and salt and pepper. Return chicken to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, or until vegetables are tender.
- 4. If using flour for thickening, mix with 3 tablespoons cold water to form a slurry. Stir into the stew and cook for another 5 minutes until slightly thickened.
- 5. Add frozen peas and cook for 2 minutes more. Remove bay leaf. Adjust seasoning if needed.
- 6. Serve hot, garnished with fresh parsley.
Notes
For a richer flavor, you can substitute half the chicken broth with dry white wine. This stew keeps well in the refrigerator for up to 3 days.
Nutrition
- Calories: 385 kcal
- Sugar: 8 g
- Fat: 16 g
- Carbohydrates: 28 g
- Protein: 32 g