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Chicken Mushroom Stew

chicken mushroom stew Serving

A hearty, comforting stew featuring tender chicken and flavorful mushrooms in a rich, aromatic broth.

 

Ingredients

Scale
  • pounds boneless, skinless chicken thighs or breasts, cut into large chunks
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil
  • 2 large onions, chopped
  • 4 garlic cloves, finely chopped
  • 1012 ounces mushrooms, sliced
  • 4 large carrots, chopped
  • 1 pound baby potatoes, halved
  • 1½ cups peas or green beans
  • 2 tablespoons red pepper paste
  • 1 tablespoon tomato paste
  • 1 tablespoon pomegranate molasses
  • 1 teaspoon harissa
  • 1 teaspoon honey
  • 1 teaspoon lemon juice
  • 1 teaspoon dried mint
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • ½ teaspoon crushed red pepper flakes
  • 8 cups chicken broth (boneless-friendly)

Instructions

  1. Whisk together red pepper paste, tomato paste, and chicken broth. Set aside.
  2. Season chicken with salt and pepper. Heat olive oil in a heavy pot and brown chicken for 5-6 minutes.
  3. Add onions and cook until soft and golden (8-10 minutes). Add half the mushrooms and cook 3-4 minutes more.
  4. Stir in harissa, cumin, red pepper flakes, mint, oregano, parsley, and garlic. Cook 1-2 minutes until fragrant.
  5. Add pomegranate molasses, honey, and lemon juice, ensuring everything is well coated.
  6. Pour in the prepared broth. Bring to a gentle boil, then simmer covered for 1 hour 15 minutes.
  7. Add carrots, potatoes, and remaining mushrooms. Simmer 25-30 minutes, adding peas/green beans during the final 5-6 minutes.
  8. Turn off heat and let rest, covered, for 30 minutes to thicken and deepen flavors.
  9. Serve with bread, rice, couscous, or as a standalone meal.

Notes

Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: chicken stew, mushroom stew, comfort food, one pot meal, winter recipe