Chicken Mushroom Stew

Chicken Mushroom Stew

Vidya 0

"The Chicken Mushroom Stew has a light, fresh taste from the celery, with an earthy undertone from the mushrooms. I used white button mushrooms, but you could play with the flavors by using different varieties such as cremini or portobello. Serve in bowls. A nice crusty bread to mop up the liquid makes it all just perfect!"
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1 h 20 m servings 261 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 261 kcal
  • 13%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 17.7g
  • 6%
  • Protein:
  • 17.5 g
  • 35%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 577 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Heat olive oil in a large pot over medium-high heat, and cook and stir the chicken until lightly browned but still pink inside, about 5 minutes. Set chicken aside. Reduce heat to medium, and melt the butter in the same pot; cook and stir the leek and onion just until starting to brown, about 8 minutes. Stir in the garlic, and cook until fragrant, about 1 minute, then stir in the carrot and celery. Cook the vegetables for 1 or 2 more minutes, and stir in the mushrooms; cook, stirring often, until the mushrooms have released their liquid and the juice begins to dry up, about 10 minutes.
  2. Pour in the white wine, and scrape pot to loosen and dissolve the brown flavor bits left in the bottom. Stir in the stock, and bring the mixture to a simmer. Season to taste with salt and black pepper.
  3. Knot a short piece of kitchen twine tightly around the sprigs of thyme, rosemary, tarragon, oregano, parsley, and bay leaves to make a tidy package, and place the herb bouquet into the pot.
  4. Mix in the chicken pieces, cover the pot, and allow to simmer very gently until the chicken is cooked through, about 30 minutes. Do not boil. For a thicker stew, whisk flour with water in a small bowl, and whisk into the simmering sauce; allow to thicken, about 3 minutes. Remove herb bundle before serving in bowls.



Excellent! The flavors are wonderful in this recipe. I'm always looking for new ways to use chicken breasts and this did not disappoint. I used one whole bag of baby carrots instead of one carro...

This was okay. As stated in the description it does have a light, fresh taste. Not overly flavorful and I was looking for more of bang.

Loved this! Yes, it mild tasting but that's part of what makes it great. It's a nice, hearty, warming stew great to dip bread in! Definitely recommend it, I made it as written except I forgot to...

Fantastic! The boys all loved it. Very flavorful and comforting. I did put a small lump of arborio rice in the bowl first instead of thickening.

In general it was okay, but it seemed really bland. I added some bouillon cubes and doubled the garlic, but still seemed sort of plain.