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Creamy Chicken and Mushroom Stew

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A rich and hearty stew made with tender chicken, earthy mushrooms, and a creamy, savory sauce. Perfect for a comforting dinner served with bread or over rice.

Ingredients

Scale
  • 1 lb (450g) boneless, skinless chicken thighs, cut into chunks
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 8 oz (225g) mushrooms, sliced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and pepper to taste
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup sour cream (optional, for extra tang)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat olive oil and butter in a large skillet or pot over medium heat.
  2. Add chicken pieces, season with salt and pepper, and cook until browned. Remove and set aside.
  3. In the same pan, sauté onions until translucent. Add garlic and cook for another minute.
  4. Add mushrooms, thyme, and rosemary, and cook until mushrooms release their moisture and become golden brown.
  5. Sprinkle flour over the mushroom mixture, stir well, and cook for 1–2 minutes to eliminate the raw taste of the flour.
  6. Gradually add chicken broth, stirring to avoid lumps. Bring to a simmer and cook until slightly thickened.
  7. Return the chicken to the pan and simmer for 10–15 minutes until fully cooked and tender.
  8. Stir in heavy cream and sour cream (if using), and cook for an additional 2–3 minutes.
  9. Garnish with fresh parsley and serve hot.

Notes

  • Use a mix of mushrooms (cremini, shiitake, button) for more depth of flavor.
  • Can be served with mashed potatoes, rice, or crusty bread.
  • For a lighter version, substitute half-and-half for heavy cream.

Nutrition

Keywords: creamy chicken stew, mushroom stew, chicken and mushroom, comfort food, halal dinner

Find it online: https://yumcove.com/creamy-chicken-and-mushroom-stew/