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Chicken And Mushroom Stew

The thighs of a chicken are my favourite cut. They’re inexpensive and have way more flavour than the bland breast. I usually braise them because it’s easy and they go with just about anything. I love the way they soak up the earthy flavours of the mushrooms in this dish.

Serving: 4 Servings

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Ingredients

3 tablespoons olive oil
8 chicken thighs
1 pound cremini or button mushrooms, cut into quarters
2 sliced Portobello mushrooms
2 sliced onions
1 cup chicken stock
1 cup wine, white or red, your choice
dash Salt and Pepper

Instructions

Preheat a large skillet over a medium-high heat then add the oil and a single layer of the chicken thighs. Because you will be adding liquid and lowering the temperature of the chicken, this is the only opportunity you will have to add the rich flavours of caramelized chicken - so be patient. Brown evenly on both sides. When they are done remove and rest on a side plate. Pour off most of the accumulated fat.

Add the onions and mushrooms to the pan. Sauté first until they begin to release their juices then as they start to become golden brown. Place the chicken thighs back into the pan; then add the stock, wine, salt and pepper. Bring to a slow simmer; a boil will toughen the meat. Cover the pan with a tight fitting lid so that no moisture escapes and simmer slowly until the meat is very tender and falling off of the bone, about 45 minutes.

Comments

  1. Rob said: On Dec 2, 2013

    On the show u actually use bay leaves on the above recipe u don’t

  2. Rob said: On Dec 2, 2013

    On the show u actually use bay leaves on the recipe above it doesn’t show bay leaves

  3. Karen said: On Jul 31, 2012

    I made this dish, but didn’t look like yours…I don;t think I used enough mushrooms and onions. Mine had far too much liquid. Yours looked crispier than mine and mine had far too much liquid…what did I do wrong???

    Thanks

  4. I have made this recipe over and over again. It is so easy to make and the flavours are delicious. I have use white and dark meat (as it is whatever I have on hand at the time) and I prefer the dark meat for this one!! Thank you very much for sharing this recipe and keep up the outstanding work!! You inspired me to find my love of cooking again!!

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I’m a FoodTV host, cookbook author and official food ambassador for Prince Edward Island, more importantly I’m a Dad and passionate home cook!