Chicken Mushroom Stew

The Chicken Mushroom Stew has a light, fresh taste from the celery, with an earthy undertone from the mushrooms. I used white button mushrooms, but you could play with the flavors by using different varieties such as cremini or portobello. Serve in bowls. A nice crusty bread to mop up the liquid makes it all just perfect!

• Preparation Time: 30 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 20 mins
• Calories: 261 Calories

Ingredients

• 1 tablespoon butter
• 2 tablespoons olive oil
• salt and ground black pepper to taste
• 2 cups chicken stock
• 2 bay leaves
• ½ cup white wine
• 2 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 2 sprigs fresh parsley
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 sprigs fresh oregano
• 1 small onion, diced
• 2 tablespoons all-purpose flour (Optional)
• 2 cloves garlic, smashed
• 2 sprigs fresh tarragon
• 1 leek, halved lengthwise and thinly sliced crosswise
• 3 spring onions, finely sliced
• 1 carrot, thickly sliced
• 2 stalks celery, strings peeled, finely diced
• 1 (16 ounce) package fresh mushrooms, quartered
• 3 tablespoons water (Optional)

Recipe Instructions

Step 1

Heat olive oil in a large pot over medium-high heat, and cook and stir the chicken until lightly browned but still pink inside, about 5 minutes. Set chicken aside. Reduce heat to medium, and melt the butter in the same pot; cook and stir the leek and onion just until starting to brown, about 8 minutes. Stir in the garlic, and cook until fragrant, about 1 minute, then stir in the carrot and celery. Cook the vegetables for 1 or 2 more minutes, and stir in the mushrooms; cook, stirring often, until the mushrooms have released their liquid and the juice begins to dry up, about 10 minutes.

Step 2

Pour in the white wine, and scrape pot to loosen and dissolve the brown flavor bits left in the bottom. Stir in the stock, and bring the mixture to a simmer. Season to taste with salt and black pepper.

Step 3

Knot a short piece of kitchen twine tightly around the sprigs of thyme, rosemary, tarragon, oregano, parsley, and bay leaves to make a tidy package, and place the herb bouquet into the pot.

Step 4

Mix in the chicken pieces, cover the pot, and allow to simmer very gently until the chicken is cooked through, about 30 minutes. Do not boil. For a thicker stew, whisk flour with water in a small bowl, and whisk into the simmering sauce; allow to thicken, about 3 minutes. Remove herb bundle before serving in bowls.