Chicken and Mushroom Stew
Recipe information
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Cooking:
15 min.
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Servings per container:
6
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Source:

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.