Chicken Mushroom Stew
A comforting and flavorful chicken mushroom stew that brings warmth and togetherness during chilly evenings.
Ingrédients
Main Ingredients
- 1 lb chicken thighs, boneless and skinless
- 8 oz mushrooms, sliced (button, cremini, or your choice)
- 1 onion, chopped
- 2 carrots, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 tbsp olive oil
- 1 tsp thyme
- Salt and pepper to taste
Instructions
Preparation
- Begin by gathering all your ingredients. Chop the onion, dice the carrots, and slice the mushrooms. Mince the garlic cloves and set aside.
Cooking the Base
- Heat olive oil in a large pot over medium heat. Once the oil is hot, add the chopped onions and minced garlic. Sauté until the onion becomes translucent, releasing a fragrant aroma.
Browning the Chicken
- Add the boneless, skinless chicken thighs to the pot. Cook for about 5-7 minutes, turning occasionally, until the chicken is browned on all sides.
Adding Vegetables
- Stir in the sliced mushrooms and diced carrots. Season with thyme, salt, and pepper to taste. Sauté for another 3-4 minutes until the vegetables begin to soften.
Pouring in the Broth
- Slowly pour in the chicken broth, stirring well to combine. Bring the mixture to a boil.
Simmering
- Once boiling, reduce the heat to low. Cover the pot and let it simmer for about 30 minutes.
Finalizing
- After simmering, taste your stew and adjust seasoning with salt, pepper, or thyme if needed.
- Remove the chicken thighs from the pot, shred them using two forks, and return the meat to the stew.
Serving
- Ladle the stew into bowls, ensuring everyone gets a good mix of meat and vegetables. Garnish with fresh herbs if desired.
Notes
This stew is best served hot with crusty bread or a side salad. It can be stored in the fridge for 3-4 days or frozen for up to 3 months.