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.
- chicken drumsticks & chicken thighs
- vegetable oil
- closed cup mushrooms
- red pepper
- chicken stock (broth)
- sweet paprika
- tomato paste
- salt & black pepper
- 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
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
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!
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Chicken and Mushroom Stew
- 2 chicken drumsticks
- 4 chicken thighs
- 3 onions
- 2 tablespoon vegetable oil
- a knob of butter
- 250 g closed cup mushrooms
- 1 red pepper
- 2 cups chicken stock (broth)
- 5 peppercorns
- 3 bay leaves
- 1 tablespoon sweet paprika
- 1 tablespoon tomato paste
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon parsley
- Add the oil and butter to a large pot and allow the butter to melt.
- Peel and chop the onions and fry on a low to medium heat until golden.
- Chop the red pepper and mushrooms and add them to the pan as well and cook for a further 5 minutes, until the mushrooms soften and release all their liquid.
- The chicken drumsticks and thighs, bay leaves, paprika and peppercorns can now be added too together with the stock
- Leave to cook on a medium heat until the chicken is cooked through. There should still be liquid left.
- Add the tomato paste, salt and pepper, and garnish with chopped parsley.
- Serve hot.
- 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.