Welcome to the delightful world of chicken and mushroom stew! This classic dish is a culinary symphony that combines tender chicken, earthy mushrooms, and a rich, flavorful broth. Whether you're a seasoned cook or a novice in the kitchen, this comprehensive guide will lead you through the process of crafting a mouthwatering chicken and mushroom stew that will tantalize your taste buds and leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
SLOW COOKER CHICKEN AND MUSHROOM STEW
This delicious chicken and mushroom stew is easy to make, flexible, and with layers of flavor it has a real comfort food richness but with a little zing! We do not add salt to this dish. We find it gets enough from the chicken stock and the soups and adding extra can overdo it. It can always be added to taste when you serve. We like it on brown rice or noodles but baked or mashed potato works well too.
Provided by Al G
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 6h35m
Yield 6
Number Of Ingredients 18
Steps:
- Mix flour, basil, thyme, sage, and black pepper in a large resealable bag; add chicken, seal bag, and shake until chicken is evenly coated.
- Heat olive oil in a large skillet over medium heat; cook and stir onion and bell pepper until slightly tender, 5 to 10 minutes. Add chorizo sausage and garlic; cook and stir until sausage is cooked, about 5 minutes. Transfer mixture to a slow cooker and top with mushrooms.
- Cook and stir coated chicken (including all the flour) in the same skillet, adding more oil if needed, until chicken is browned, 5 to 10 minutes. Transfer chicken to the slow cooker.
- Pour chicken stock into the same skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Pour all the liquid and brown bits into slow cooker.
- Mix cream of mushroom soup, cream of celery soup, sour cream, Cajun seasoning, and cayenne pepper in a bowl; spoon into slow cooker.
- Cook on High for 2 hours; reduce setting to Low and cook for 4 more hours.
Nutrition Facts : Calories 553.8 calories, Carbohydrate 23.7 g, Cholesterol 115.1 mg, Fat 37.3 g, Fiber 2.4 g, Protein 31 g, SaturatedFat 14 g, Sodium 1577.1 mg, Sugar 4.1 g
CHICKEN, SWEET POTATO, AND MUSHROOM STEW
I came up with this recipe because, like many of us, I try to cook healthy. I substituted red meat for chicken breast and regular potatoes for sweet potatoes. It came out so much better and more moist than I could ever imagine. I want to share it and see what people think about it.
Provided by ZOYA13
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil in a 5-quart pot over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add carrots; cook and stir until softened, 3 to 4 minutes. Stir in mushrooms; cook until browned, 4 to 5 minutes.
- Stir chicken breast into the pot; cook and stir until juices run clear, 5 to 7 minutes. Mix in sweet potatoes and garlic. Pour in broth. Season with salt and pepper. Cook until sweet potatoes are tender, about 25 minutes. Stir in kidney beans; cook until heated through, about 3 minutes.
Nutrition Facts : Calories 558.9 calories, Carbohydrate 97.4 g, Cholesterol 14.6 mg, Fat 11.6 g, Fiber 19.4 g, Protein 19.4 g, SaturatedFat 1.7 g, Sodium 502 mg, Sugar 19.1 g
CHICKEN AND MUSHROOM STEW
Soft, juicy chicken, combined with cremini mushrooms and herbs make this one of the most comforting meals on a cold or warm night. Serve over egg noodles, mashed potatoes, or by itself. Make sure you have delicious bread to gather up the savory juices.
Provided by MommyLady
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 2h5m
Yield 6
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 377.3 calories, Carbohydrate 19.6 g, Cholesterol 93.4 mg, Fat 16.2 g, Fiber 6.6 g, Protein 36.2 g, SaturatedFat 3.9 g, Sodium 263 mg, Sugar 7.6 g
EASY LOW CARB CHICKEN AND MUSHROOM STEW
We love a hearty soup on a cold day and this one has so much great flavor. The chicken thigh meat is so moist and the peas add a pop of sweetness. It's so good, we could probably eat the whole pot by ourselves!
Provided by Elaine Douglas
Categories Other Main Dishes
Time 1h
Number Of Ingredients 17
Steps:
- 1. Cut the chicken thighs into about 1-inch chunks (or whatever size you want).
- 2. Put 2 Tbsp coconut oil in large pot and add the onions. Sweat the onions for a few minutes - be careful not to brown. Add garlic.
- 3. Add chicken thighs and stir into the onion mixture. Allow to cook for about 5 minutes. Then add the rest of the vegetables except for mushrooms and peas. Season with a couple of teaspoons of salt and a few grinds of pepper.
- 4. Add chicken stock or 2 c water plus 2 teaspoons Better Than Bouillon. Stir in the salsa, herbs and hot sauce, and simmer - partly covered - for 30 minutes.
- 5. Add mushrooms and lemon juice and simmer another 10 minutes. Then add the green peas, cover and simmer another 5 minutes. Taste for seasoning, thicken the sauce with a flour/water slurry if you like (I didn't).
- 6. Serve or refrigerate and reheat later. This gives the flavours a chance to mingle. Freeze leftovers - if any.
CHICKEN AND MUSHROOM STEW
Steps:
- 1. In a large deep skillet or Dutch-oven, cook the bacon over medium heat until crisp. Remove with a slotted spoon to paper towels to drain, leaving the drippings in the pan. 2. Add the chicken to the pan and cook for 2 to 3 minutes on each side, or until lightly browned. Remove the chicken to a plate. 3. Pour 1/2 cup of the wine into the pan. Cook for 1 to 2 minutes, scraping up the brown bits on the bottom of the pan. 4. Return the chicken to the pan along with the onion and carrots. Cover and cook for 8 to 10 minutes, stirring occasionally, or until the vegetables begin to soften. 5. Sprinkle the flour over the chicken and vegetables, stirring until coated. Cover and cook for 3 to 4 minutes, stirring occasionally, to cook the flour. 6. Stir in the remaining wine and the broth. Add the bacon, tomato paste, salt, garlic, thyme, basil, and bay leaf. Bring to a simmer over medium-high heat. Reduce the heat to low. Cover and simmer for 20 to 25 minutes, stirring occasionally, until the vegetables are almost tender. Add the mushrooms, cover, and simmer for 5 to 7 minutes longer, or until the vegetables and chicken are tender. 7. Discard the bay leaf and serve warm
LOW FAT CROCKPOT CHICKEN AND MUSHROOM STEW
Steps:
- Coat inside of 3-4 quart slow cooker with nonstick cooking spray. Place onion, carrots, celery, garlic and mushrooms in crockpot. Add chicken. Sprinkle with herbs. Add wine. Combine tomato paste and chicken broth, then add to crockpot. Cook on low for 6 hours. Half an hour before the end of cooking, you can add a cornstarch slurry (1 tbsp cornstarch to 1/4 cup of water or slightly cooled cooking liquid) to thicken the sauce.
CHICKEN AND MUSHROOM STEW
Make and share this Chicken and Mushroom Stew recipe from Food.com.
Provided by JustaQT
Categories Stew
Time 3h45m
Yield 2 serving(s)
Number Of Ingredients 22
Steps:
- The night before, or at least 6 hours in advance, soak the chickpeas then rinse well.
- Another method is to rinse the chickpeas, cover them with plenty of water, place in the microwave, set on high, for 10 minutes, then let soak in the hot water for an hour.
- Simmer (do not boil) the chickpeas for an hour and a half and drain.
- Do not add salt to any dry bean while cooking; beans do not soften in the presence of salt.
- Do not allow to boil or they will lose their skins and fall apart.
- You may simmer them with a bay leaf if you like.
- Heat the oil in a heavy-bottomed stew pot and brown the meat on all sides.
- Add the onion and garlic and stir until.
- caramelized.
- Stir in the flour and work it into the oil until it is all absorbed.
- Allow to brown slightly.
- Add the water, wine, cooked chickpeas, carrots, red potatoes and parsnips.
- Whack the tied cheesecloth 2-3 times with the flat side of a meat cleaver or meat pounder to bruise the spices; add to the pot.
- Bring to just under a boil, then reduce heat and simmer 30 minutes.
- Add mushrooms and bring to just under a boil.
- Reduce heat and simmer 30-45 minutes, or until the meat and root vegetables are tender.
- Taste and add salt.
- Transfer the stew to a tureen and sprinkle on plenty of chopped fresh herbs.
Nutrition Facts : Calories 1177.5, Fat 49.8, SaturatedFat 11.9, Cholesterol 170.1, Sodium 449.8, Carbohydrate 87.1, Fiber 12.3, Sugar 15.2, Protein 58.1
Tips:
- Use a variety of mushrooms. This will give your stew a more complex flavor. Some good options include cremini, shiitake, and oyster mushrooms.
- Brown the chicken and mushrooms before adding them to the stew. This will help to develop their flavor and give the stew a richer color.
- Use a good quality broth. This will make a big difference in the flavor of the stew. If you don't have any homemade broth on hand, you can use store-bought broth, but be sure to choose a low-sodium variety.
- Add vegetables to the stew. This will make it more nutritious and flavorful. Some good options include carrots, celery, onions, and potatoes.
- Season the stew to taste. This may include adding salt, pepper, garlic powder, onion powder, or other spices.
- Let the stew simmer for at least 30 minutes. This will allow the flavors to meld and develop.
- Serve the stew over rice or noodles. You can also garnish it with fresh herbs, such as parsley or cilantro.
Conclusion:
Chicken and mushroom stew is a classic comfort food that is perfect for a cold winter night. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a delicious and flavorful chicken and mushroom stew that your family and friends will love.
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