Description
This hearty one-pot chicken stew features tender chicken thighs, mushrooms, and vegetables simmered in a rich, seasoned chicken broth. It’s packed with flavor, easy to prepare, and perfect for a comforting meal.
Ingredients
Vegetables and Herbs
- 9 ounces mushrooms – sliced
- 4 garlic cloves – minced
- 2 medium yellow onions – finely chopped
- 4 carrots – cut into half-moons
- 1 celery stalk – chopped
- 2 tbsp parsley – chopped
Meat
- 1.1 pounds chicken thighs – cut into small pieces
Spices and Seasonings
- ¼ tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp sweet paprika
Other Ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups chicken broth
Instructions
- Prep Ingredients: Get all your prep done before you start cooking: cut the chicken thighs into small pieces. Peel and chop the carrots into half-moons. Chop the parsley, slice the mushrooms, mince the garlic cloves, and finely chop the onions.
- Cook Mushrooms: Heat a large pot or Dutch oven over medium-high heat. Add the sliced mushrooms and cook until they start to release moisture. Add olive oil and continue cooking until mushrooms are browned. Remove mushrooms from pot and set aside.
- Sauté Vegetables and Spices: Add unsalted butter to the same pot. When melted, add the finely chopped onions, minced garlic, chopped carrots, and celery stalk. Cook for about 3 minutes until softened. Stir in salt, black pepper, paprika, and dried thyme to season the vegetables.
- Add Chicken and Flour: Add the cut chicken thighs to the pot and cook for 3 minutes, stirring frequently. Next, sprinkle in the all-purpose flour and stir well to coat the chicken and vegetables evenly.
- Add Broth and Simmer: Pour in the chicken broth, stir to combine, then bring the mixture to a boil. Cover the pot, reduce heat to medium-low, and let it simmer for 15 minutes until the chicken is tender and the stew is slightly thickened.
- Finish with Mushrooms and Parsley: Stir the browned mushrooms and chopped parsley back into the stew. Simmer uncovered for an additional 5 minutes to meld the flavors together. Adjust salt to taste before serving.
Notes
- For a thicker stew, simmer uncovered a few extra minutes or add more flour mixed with water at the flour step.
- You can substitute chicken thighs with chicken breasts, but thighs remain juicier.
- Try adding other vegetables like potatoes or peas for variation.
- Use low-sodium chicken broth if you prefer less salt.
- This stew reheats well and can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: American
