Rustic Chicken and Mushroom Stew Recipe | NewsPro

 

This rustic chicken and mushroom stew is the ultimate comfort food. With tender chicken pieces simmered in a rich mushroom broth infused with herbs, it’s hearty, aromatic, and packed with earthy flavors. Perfect for a cozy night in, this one-pot recipe requires minimal effort but delivers maximum flavor.

Ingredients

For the Stew

• 4-6 chicken drumsticks and thighs (bone-in, skin-on for extra flavor)
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 8 oz mushrooms (cremini or button), sliced
• 1 cup chicken broth
• 1/2 cup dry white wine (optional, can substitute with more broth)
• 2 bay leaves
• 2 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
• 1 tablespoon tomato paste
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish (optional)

Instructions

Step 1: Sear the Chicken

1. Heat 1 tablespoon of olive oil in a large Dutch oven or heavy pot over medium-high heat.
2. Season the chicken pieces with salt and pepper.
3. Add the chicken to the pot, skin-side down, and sear for about 5-7 minutes per side, or until golden brown. This step locks in flavor and gives the chicken a nice crust.
4. Once seared, remove the chicken from the pot and set it aside.

Step 2: Sauté the Vegetables

1. In the same pot, add the remaining olive oil if needed.
2. Add the diced onion and minced garlic, sautéing for about 2-3 minutes until softened and fragrant.
3. Add the sliced mushrooms, stirring to coat them with the onion and garlic. Cook for another 5 minutes until the mushrooms have released their juices and are lightly browned.

Step 3: Build the Stew Base

1. Stir in the tomato paste, mixing it well with the vegetables for a minute to let its flavor develop.
2. Pour in the white wine (if using), scraping the bottom of the pot to deglaze and release any browned bits. Let the wine simmer for 2-3 minutes to reduce slightly.
3. Add the chicken broth, bay leaves, and thyme sprigs. Stir to combine.

Step 4: Simmer the Stew

1. Return the seared chicken pieces to the pot, nestling them into the broth and vegetables.
2. Cover the pot, reduce the heat to low, and let it simmer for 30-40 minutes, or until the chicken is tender and cooked through. The flavors will meld beautifully as the stew simmers.

Step 5: Serve and Garnish

1. Once the chicken is fully cooked, taste the stew and adjust the seasoning with additional salt and pepper if needed.
2. Remove the bay leaves and thyme sprigs.
3. Serve the stew hot, garnished with fresh chopped parsley for a burst of color.

Tips and Variations

• Thicken the stew: If you prefer a thicker consistency, mix a teaspoon of cornstarch with a little water and stir it into the stew for the last 5 minutes of cooking.
• Add root vegetables: Potatoes, carrots, or parsnips would make great additions to this stew, adding even more heartiness.
• Herb substitutions: Fresh rosemary can be used in place of thyme for a different herb flavor.
• Non-alcoholic version: If you’d like to skip the wine, simply replace it with more chicken broth or a splash of apple cider vinegar for a subtle tang.