Name: Chicken and Mushroom Stew
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Olive oil, or more to taste - 2 tablespoons; Onion, diced - 1 extra large; Cremini mushrooms, sliced - 2 (16 ounce) packages; Carrots, sliced - 6 medium; Celery, diced - 3 stalks; Boneless, skinless chicken thighs - 2 pounds; Garlic, smashed - 4 cloves; Salt and ground black pepper to taste - 4 cloves; Beef stock - 1 (32 ounce) carton; Fresh rosemary, or more to taste - 1 sprig

Ingredients for - Chicken and Mushroom Stew

1. Olive oil, or more to taste 2 tablespoons

2. Onion, diced 1 extra large

3. Cremini mushrooms, sliced 2 (16 ounce) packages

4. Carrots, sliced 6 medium

5. Celery, diced 3 stalks

6. Boneless, skinless chicken thighs 2 pounds

7. Garlic, smashed 4 cloves

8. Salt and ground black pepper to taste 4 cloves

9. Beef stock 1 (32 ounce) carton

10. Fresh rosemary, or more to taste 1 sprig

How to cook deliciously - Chicken and Mushroom Stew

1 . Stage

Heat 2 tablespoons oil in a Dutch oven over medium heat; stir in onion. Cook and stir until onion has softened and started to brown, 8 to 10 minutes. Add mushrooms, carrots, and celery; saute for 3 to 4 minutes more.

2 . Stage

Add chicken thighs, garlic, a drizzle of olive oil, salt, and pepper. Stir really well then add beef stock and rosemary. Bring to a boil.

3 . Stage

Lower the heat and simmer until chicken is very tender and no longer pink in the center and the juices run clear, about 1 1/2 hours. The mushrooms will give off lots of liquid during the simmering process to meld with the broth.