Ingredients
- 4 tablespoons butter
- 4 boneless skinless chicken breast halves (preferably free-range organic)
- Flour for coating the chicken
- coarse sea salt and freshly ground pepper, to taste
- 2 small yellow onions, halved and thinly sliced
- 2 shallots, sliced
- 3 large garlic cloves, minced
- 3/4 cup dry white wine (180 ml)
- 1 tablespoon tomato paste
- 400 g can organic diced tomato
- 1/2 cup chicken broth (125 ml)
- 15 grams dried porcini mushrooms
- 2-3 thyme sprigs
- 1 bay leaf
- 400 g cremini mushrooms, quartered (halved if small)
- chopped flat-leaf parsley, for serving
Instructions
- 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!
Nutrition
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.