Chicken and mushroom stew, a delicious one pot dish that is bursting with the most amazing flavours. Easy to make, it only requires a few simple ingredients.
What a glorious recipe! This chicken and mushroom 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. Parsley is always a winner for me, it can safely be used with most dishes, it brings a suble 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. Another favourite stew is the beef one, but vegetarian stews are also delicious.
Using good quality ingredients is crucial. I prefer organic chicken, mostly because I do hope that the chicken is actually a better quality and a lot healthier, as the producers state.
And because otherwise, store-bought chicken is tasteless. Like pretty much everything else when it comes to fresh fruit, meat and vegetables, unless bought from farmers who grow everything organically.
Good old days, when food tasted exactly how nature intended. So, just have all the ingredients ready, cut the vegetables nicely, throw them in the pan together with the chicken, and relax, waiting for the food to be ready. It can’t get any easier than that.
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Chicken and mushroom stew, a hearty dinner recipe to enjoy with the whole family.
- 2 chicken drumsticks
- 2 chicken thighs
- 3 onions
- 1 spring onion
- 3 tbsp vegetable oil
- 250 g closed cup mushrooms
- 1 red pepper
- 2 cups good-quality chicken stock
- 1 tbsp plain flour
- 1 tsp sea salt
- 5 peppercorns
- 3 bay leaves
- 1 tbsp sweet paprika
- 1 tbsp tomato passata
- parsley to taste
Heat up the oil in a large pan.
Chop the onions and fry gently until lightly brown.
Chop the red pepper and mushrooms and add them to the pan as well.
Pour in the chicken stock, then use a wooden spoon to stir.
The chicken drumsticks and thighs, bay leaves and peppercorns can now be added too.
Leave to boil until the chicken is cooked through. There should still be liquid left.
Add one tablespoon of plain flour, then throw in the paprika and tomato passata too.
At this stage the sauce will thicken. Stir gently to avoid the chicken sticking to the pan and burning.
Season with sea salt and sprinkle some freshly chopped parsley and spring onion.
Remove from the heat and cover with a lid, leaving the food to rest for at least 5 minutes, so that the full flavours can be released.
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.