Chicken Mushroom Stew Recipe

Name: Chicken Mushroom Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 skinless, boneless chicken breast halves - cut into 1 inch cubes; 1 tablespoon butter; 1 leek, halved lengthwise and thinly sliced crosswise; 1 small onion, diced; 3 spring onions, finely sliced; 2 cloves garlic, smashed; 1 carrot, thickly sliced; 2 stalks celery, strings peeled, finely diced; 1 (16 ounce) package fresh mushrooms, quartered; 1/2 cup white wine; 2 cups chicken stock; salt and ground black pepper to taste; 2 sprigs fresh thyme; 2 sprigs fresh rosemary; 2 sprigs fresh tarragon; 2 sprigs fresh oregano; 2 sprigs fresh parsley; 2 bay leaves; 2 tablespoons all-purpose flour (optional); 3 tablespoons water (optional)

Servings: persons

2 tablespoons olive oil
2 skinless, boneless chicken breast halves - cut into 1 inch cubes
1 tablespoon butter
1 leek, halved lengthwise and thinly sliced crosswise
1 small onion, diced
3 spring onions, finely sliced
2 cloves garlic, smashed
1 carrot, thickly sliced
2 stalks celery, strings peeled, finely diced
1 (16 ounce) package fresh mushrooms, quartered
1/2 cup white wine
2 cups chicken stock
salt and ground black pepper to taste
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh tarragon
2 sprigs fresh oregano
2 sprigs fresh parsley
2 bay leaves
2 tablespoons all-purpose flour (optional)
3 tablespoons water (optional)

1
Heat olive oil in a large pot over medium-high heat, and cook and stir the chicken until lightly browned but still pink inside, about 5 minutes. Set chicken aside. Reduce heat to medium, and melt the butter in the same pot; cook and stir the leek and onion just until starting to brown, about 8 minutes. Stir in the garlic, and cook until fragrant, about 1 minute, then stir in the carrot and celery. Cook the vegetables for 1 or 2 more minutes, and stir in the mushrooms; cook, stirring often, until the mushrooms have released their liquid and the juice begins to dry up, about 10 minutes.
2
Pour in the white wine, and scrape pot to loosen and dissolve the brown flavor bits left in the bottom. Stir in the stock, and bring the mixture to a simmer. Season to taste with salt and black pepper.
3
Knot a short piece of kitchen twine tightly around the sprigs of thyme, rosemary, tarragon, oregano, parsley, and bay leaves to make a tidy package, and place the herb bouquet into the pot.
4
Mix in the chicken pieces, cover the pot, and allow to simmer very gently until the chicken is cooked through, about 30 minutes. Do not boil. For a thicker stew, whisk flour with water in a small bowl, and whisk into the simmering sauce; allow to thicken, about 3 minutes. Remove herb bundle before serving in bowls.

475

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 skinless, boneless chicken breast halves - cut into 1 inch cubes, 1 tablespoon butter, 1 leek, halved lengthwise and thinly sliced crosswise, and more.

Yes, Chicken Mushroom Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Mushroom Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions