Chicken and Mushroom Stew

Chicken and Mushroom Stew, a delicious one-pot dish that is bursting with the most amazing flavours. Easy to make, high protein, gluten free, this casserole only requires a few simple ingredients.

What a glorious recipe! This chicken stew is by far my favourite chicken dish. And not just because there is little effort put into cooking it, but because it tastes like nothing else in the world.

I do not like to use strong herbs or seasoning for this particular food, because I like it to have its natural sweet taste coming from the caramelized onions, mushrooms and chicken. The tomato paste is always a winner for me, it can safely be used with most dishes, it brings a subtle flavour without stealing the show.

Not a fan of alcohol at all, but feel free to add some white wine, if you like, after the onions have been caramelized, but the dish is amazing without it as well. Stews are a great choice for dinners, they are hearty, filling, and great to share.

My Chicken and Green Pea Stew is always a great favourite with the kids, and my Green Bean Stew with Leftover Chicken is up there with the favourites too.

Jump to:

• Ingredients needed
• Step-by-step photos and instructions
• Easy swaps
• What to serve with chicken and mushroom stew
• Chicken and Mushroom Stew

Ingredients needed

• chicken drumsticks & chicken thighs - they give a lot more flavour to the stew than just white meat
• onions - any kind you have around
• vegetable oil - or any other odourless oil
• butter - for extra flavour and richness
• closed cup mushrooms - or any other mushrooms you have
• red pepper - other colours work well too
• chicken stock (broth) - homemade or store-bought, water could be used too, but I prefer the burst of flavour you get from the stock
• peppercorns - for a bit of fire
• bay leaves - can be omitted if you haven't got any
• sweet paprika - or hot or smoked paprika if you wish
• tomato paste - for extra colour and tomato flavour, it also has a nice sweetness to it
• salt & black pepper - to taste
• parsley - to garnish

Step-by-step photos and instructions

You can replace the chicken thighs and drumsticks with chicken breasts, but I must say in this stew I prefer the former, you get a deeper, richer flavour.

• add the oil and butter to a large pot and allow the butter to melt
• add the chopped onions with a pinch of salt, and leave them to fry on a low to medium heat until golden
• in go the chopped mushrooms and peppers - leave them to cook for 5 minutes so that the mushrooms can release their liquid
• add the chicken pieces together with the bay leaves, peppercorns, paprika and chicken stock
• place a lid on and leave the stew to cook until the chicken is cooked through and half of the liquid is evaporated
• season with salt and pepper, tomato paste and parsley

Easy swaps

Other herbs can be used too are dill, Herbs de Provence, Mixed Herbs, etc. Also, peas, green beans, or carrots would work beautifully in this dish.

I must say, it's quite unusual for me not to use potatoes in a chicken stew, for me potatoes are one of the basic ingredients a good stew must have.

But surprisingly, this chicken casserole is absolutely delicious without as a high protein dish that can be served with carbs on the side instead.

What to serve with chicken and mushroom stew

Because the dish does not have any carbs added, we served ours with some delicious mashed potatoes. Other good choices would be: rice, bulgur wheat, couscous, quinoa or pearl barley.

Or you can just use some good old crusty bread to dip into the stew - what a treat that is! The perfect comfort food no matter the season!

If you’ve liked my ONE-POT CHICKEN AND MUSHROOM STEW or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.

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