Chicken and Mushroom Stew

Close-up shoot of a blue plate with chicken stew with mushrooms on a bed of mash

4.50 from 16 votes

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.

Prep Time5

Cook Time40

Total Time45

Course: Main Course

Cuisine: Romanian

Servings: people

Calories: 415kcal

Author: Daniela Apostol

Ingredients

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

Metric - US Customary

Instructions

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.

Video

Notes

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.

Nutrition