Chicken Stew with Fresh Mushrooms

Chicken stew with fresh mushrooms is a light, flavorful dish that’s also quite easy to make. As always, we aim to use as many fresh ingredients as possible. That’s why this recipe features fresh mushrooms instead of canned ones. Of course, you can also prepare this dish with canned mushrooms if you prefer. We’ve chosen champignon mushrooms, as they are the easiest to find, but you can use oyster mushrooms, porcini, or any other variety you like.

Mushrooms are rich in B-complex vitamins as well as vitamin D, and they’re incredibly healthy, helping to balance cholesterol levels in the blood.

Let’s get cooking!

Chicken Stew with Fresh Mushrooms

Chicken stew with fresh mushrooms is a simple, flavorful, and nutritious dish perfect for any occasion. Made with fresh mushrooms, tender chicken, and a rich tomato base, this stew is both comforting and healthy. Packed with essential vitamins and cholesterol-balancing properties, it’s a wholesome meal that’s easy to prepare and sure to delight your taste buds.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Main courses

Cuisine International

Servings 4

Difficulty Medium

Equipment

1 kitchen knife

1 large pot

1 pan

1 wooden spoon

Ingredients

  

1x2x3x

• ▢ 500 g champignon mushrooms or your preferred type
• ▢ 6 boneless chicken thighs
• ▢ 1 tbsp tomato paste or 1 small cup of tomato sauce
• ▢ 250 g onion
• ▢ 50 ml sunflower oil
• ▢ 3 garlic cloves
• ▢ 1/2 tsp salt to taste
• ▢ 1/3 tsp ground black pepper to taste
• ▢ 1 cup water warm

Instructions

 

Prepare the Base

• Peel and finely chop the onions and garlic.

  Heat the oil in a large pot over medium heat. Add the onions and garlic and sauté until the onions turn golden and translucent.

  Stir in the tomato paste (or tomato juice) and season with salt and freshly ground black pepper. Mix well, then add one cup of warm water. Reduce the heat to low and let it simmer.

Prep the Mushrooms

• Clean the mushrooms by rinsing them quickly under cold water. Pat them dry with a paper towel and cut them into cubes.

  Add the chopped mushrooms to the pot with the onion mixture. Cover the pot with a lid and let everything cook on medium heat for 15–20 minutes. Stir occasionally and add a bit more water if needed.

Cook the Chicken

• While the mushrooms are cooking, wash the chicken thighs and cut them into medium-sized pieces.

  Heat a frying pan over medium heat and cook the chicken until it begins to brown.

  Transfer the partially cooked chicken to the pot with the mushrooms. Stir everything together and let it cook for another 10–15 minutes. This allows the flavors to meld beautifully.

Serve

• Once the chicken is tender and infused with the rich mushroom flavor, remove the pot from heat. Serve hot with fresh bread or creamy polenta for the ultimate comfort food experience.

  Enjoy your meal!

Notes

We’d love to hear from you!
Have you tried this chicken and mushroom stew? Let us know in the comments below how it turned out or if you added your own twist. Your feedback helps us improve and inspires others to try this delicious recipe!

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Nutrition

Calories: 533kcalCarbohydrates: 12gProtein: 32gFat: 40gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 21gTrans Fat: 0.1gCholesterol: 166mgSodium: 470mgPotassium: 889mgFiber: 3gSugar: 6gVitamin A: 196IUVitamin C: 9mgCalcium: 40mgIron: 2mg

Keyword Easy stew

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