This one-pot chicken and mushroom stew makes a warming dish that is perfect to serve in autumn. It’s healthy, easy, light but hearty all at the same time!
Course
Main Course
Category
American
Prep Time15minutes
Cook Time40minutes
Total Time55minutes
Servings4
Calories388kcal
AutorElle
Ingredients
4tablespoonsbutter
4boneless skinless chicken breast halves(preferably free-range organic)
Flour for coating the chicken
coarse sea salt and freshly ground pepper,to taste
2small yellow onions,halved and thinly sliced
2shallots,sliced
3large garlic cloves,minced
3/4cupdry white wine(180 ml)
1tablespoontomato paste
400gcan organic diced tomato
1/2cupchicken broth(125 ml)
15gramsdried porcini mushrooms
2-3thyme sprigs
1bay leaf
400gcremini mushrooms,quartered (halved if small)
chopped flat-leaf parsley,for serving
Method
In a large enameled cast-iron casserole (Dutch oven) melt the butter.
Coat the chicken breasts with flour on both sides (you don’t need a lot, just enough to lightly coat them) and season with salt and pepper.
Add the chicken to the casserole and cook over medium-high heat, until golden brown on both sides; about 2 minutes per side. Transfer to a plate and set aside.
Reduce heat to medium, add the onion, shallots, garlic and a pinch of salt and pepper to the casserole and cook, stirring occasionally, until softened, about 5 minutes.
Add the wine and tomato paste and simmer for 2 minutes. Then add the diced tomato, chicken broth, porcini, thyme, and bay leaf. Bring to a boil, then add the chicken. Reduce the heat to moderately low and cook, covered until nearly cooked, about 15-20 minutes.
Remove the chicken breasts, cut into large cubes and transfer back to the casserole. Stir in the cremini mushrooms, and cook for 10-12 minutes.
Transfer the chicken and mushroom stew to plates (discarding the thyme sprigs and bay leaf) and garnish with parsley. Serve an enjoy!
Notes
This recipe is great served with a slice of your favorite crusty bread for lunch, a side of potatoes or even steamed green beans for dinner. You could even serve it up on top of spätzle for a hearty and filling meal. Enjoy leftovers gently reheated the next day.
This chicken and mushroom stew recipe was adapted from a Food and Wine magazine clipping which I collected years ago. The original version uses chicken thighs instead of breasts and my version uses quite a few more mushrooms.
If you choose to use legs and thighs for this recipe the cooking time for the chicken may need to be increased another 5-10 minutes. I’m not a fan of chicken on the bone, so I prefer to use chicken breasts, even though thighs are more flavorful.
A mix of wild mushrooms is also a nice adaption to this recipe.