Chicken and Mushroom Stew

Tender chicken, meaty mushrooms, and a rich, herby broth make this hearty stew a good choice for dinner, whether served over egg noodles or mashed potatoes.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 50 mins
• Total Time: 2 hr 5 mins
• Calories: 377 Calories

Ingredients

• salt and ground black pepper to taste
• 3 stalks celery, diced
• 2 pounds boneless, skinless chicken thighs
• 6 medium carrots, sliced
• 1 (32 ounce) carton beef stock
• 2 tablespoons olive oil, or more to taste
• 1 extra large onion, diced
• 2 (16 ounce) packages cremini mushrooms, sliced
• 4 cloves garlic, smashed
• 1 sprig fresh rosemary, or more to taste

Recipe Instructions

Step 1

Heat 2 tablespoons oil in a Dutch oven over medium heat; stir in onion. Cook and stir until onion has softened and started to brown, 8 to 10 minutes. Add mushrooms, carrots, and celery; saute for 3 to 4 minutes more.

Step 2

Add chicken thighs, garlic, a drizzle of olive oil, salt, and pepper. Stir really well then add beef stock and rosemary. Bring to a boil.

Step 3

Lower the heat and simmer until chicken is very tender and no longer pink in the center and the juices run clear, about 1 1/2 hours. The mushrooms will give off lots of liquid during the simmering process to meld with the broth.