The Best Chicken Stew
This hearty one-pot stew recipe practically cooks itself! It's made with tender chunks of chicken thighs, mushrooms and vegetables. All simmered in a rich-seasoned broth until tender. It’s super flavorful and easy to make.
Ingredients
- 9 ounces mushrooms sliced
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 4 garlic cloves minced
- 2 medium yellow onions finely chopped
- 4 carrots cut into half-moons
- 1 celery stalk chopped
- ¼ tsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp sweet paprika
- 1.1 pounds chicken thighs cut into small pieces
- 3 tbsp all-purpose flour
- 3 cups chicken broth
- 2 tbsp parsley
Instructions
- Get all your prep done before you start cooking: Cut the chicken thighs into small pieces. Peel and chop the carrots into half-moons. Chop the parsley, slice the mushrooms, mince the garlic cloves and finely chop the onions.
- Heat a large pot or a Dutch oven over medium high. Add mushrooms and cook until they start to release moisture. Add oil and cook until browned. Remove form pot.
- Add butter. When melted, add onions, garlic, carrots and celery stalk. Cook for 3 minutes. Stir in salt, pepper, paprika and thyme. Add chicken and cook for 3 minutes. Next, stir in flour. Then, pour in broth. Bring to a boil, cover and simmer for 15 minutes over medium low.
- Stir in mushrooms and parsley. Simmer, uncovered for 5 minutes more. Taste and adjust salt. Enjoy!
Video
Nutrition
Calories: 408kcalCarbohydrates: 15gProtein: 25gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 133mgSodium: 944mgPotassium: 738mgFiber: 3gSugar: 5gVitamin A: 10811IUVitamin C: 9mgCalcium: 58mgIron: 2mg
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