Healthy Chicken Mushroom Stew
A quick and comforting stew made with tender chicken, mushrooms, and aromatic vegetables, simmered in a flavorful herb and wine sauce. High in protein, low in carbs, and easy to prepare, this one-pot meal is perfect for weeknight dinners or meal prep.
Equipment
- 1 Dutch oven or large heavy-bottomed pan
- 1 Knife set
- 1 Small bowl for cornstarch slurry
Ingredients
- 1 lb 450 g boneless skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons olive oil divided
- 1 small onion chopped
- 1 leek white and light green parts only, halved lengthwise and thinly sliced
- 1 stalk celery diced
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- 3 cloves garlic minced
- 1 lb 450 g button mushrooms, rinsed and sliced
- ¼ cup red wine
- 1 tablespoon tomato paste
- 2 tablespoons Worcestershire sauce
- 2 tablespoons water
- 1 tablespoon cornstarch
- Salt and freshly ground black pepper to taste
- Chopped parsley for garnish
Instructions
- Prepare the Chicken: Start by cutting your boneless, skinless chicken breast into evenly sized bite-sized pieces. This ensures that the chicken cooks uniformly. Pat the chicken dry with a paper towel to remove excess moisture—this helps achieve a nice, golden sear when sautéing. Season the chicken lightly with a pinch of salt and freshly ground black pepper to enhance its natural flavors before cooking.
- Sear the Chicken: Heat 1 tablespoon of olive oil in a Dutch oven or a large heavy-bottomed pan over medium-high heat. Once the oil is shimmering, carefully add the seasoned chicken pieces. Sauté the chicken, stirring occasionally, until the outer layer turns golden and the meat is no longer pink on the outside, about 5 minutes. This step locks in the juices while building a rich base of flavor. Remove the chicken from the pan and set it aside on a plate.
- Sauté the Aromatics: In the same pan, add the remaining 1 tablespoon of olive oil. Toss in the chopped onion, sliced leek, and diced celery. Sprinkle in the dried thyme and rosemary to infuse the vegetables with herbal fragrance. Cook this mixture over medium heat, stirring often, until the onions and leeks become soft and translucent, and the celery slightly tender, about 5 minutes. This step creates a flavorful foundation for the stew.
- Add Garlic: Once the aromatics are soft, stir in the minced garlic. Cook for 1 minute, just until the garlic becomes fragrant, being careful not to let it burn. Garlic adds a subtle depth of flavor and aroma that enhances the richness of the stew.
- Cook the Mushrooms: Add the sliced mushrooms to the pan with the aromatics. Stir occasionally and allow the mushrooms to cook until they soften and release their natural juices, about 5 to 6 minutes. The mushrooms will add an earthy, savory flavor while contributing body and texture to the stew.
- Deglaze the Pan: Pour in 1/4 cup of red wine to deglaze the pan. Use a wooden spoon to gently scrape any browned bits off the bottom of the pan—these bits are packed with flavor and will enrich the stew. Allow the wine to simmer for 1–2 minutes, letting some of the alcohol cook off while leaving behind its rich, slightly sweet flavor.
- Add Flavor Enhancers: Stir in 1 tablespoon of tomato paste and 2 tablespoons of Worcestershire sauce. These ingredients deepen the umami flavor of the stew and balance the natural sweetness of the vegetables and wine. Mix thoroughly to coat the mushrooms and aromatics evenly.
- Return the Chicken: Carefully add the seared chicken back into the pan along with any juices that have accumulated on the plate. Stir gently to combine all ingredients, ensuring the chicken is fully immersed in the flavorful sauce.
- Simmer the Stew: Bring the mixture to a gentle boil over medium-high heat. Once it starts to bubble, reduce the heat to low. Cover the pan with a lid and let the stew simmer for about 10 minutes, stirring once or twice. This allows the chicken to cook through completely and absorb the flavors from the vegetables, herbs, and sauces.
- Prepare Cornstarch Slurry: While the stew is simmering, combine 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl. Stir until smooth, making sure there are no lumps. This slurry will help thicken the stew, giving it a rich and velvety consistency.
- Thicken the Stew: Slowly pour the cornstarch slurry into the simmering stew, stirring continuously to prevent clumping. Continue to cook for 2–3 minutes until the sauce has thickened to your desired consistency. The stew should coat the back of a spoon, signaling it’s perfectly thick and ready to serve.
- Taste and Adjust: Taste the stew carefully and adjust the seasoning with additional salt and freshly ground black pepper as needed. This final adjustment ensures the flavors are balanced and delicious.
- Garnish and Serve: Remove the pan from heat. Sprinkle freshly chopped parsley over the stew for a burst of color and fresh flavor. Serve immediately, pairing it with boiled potatoes, steamed rice, or crusty bread for a hearty, comforting meal.
Notes
- Use boneless, skinless chicken breast for lean protein, but chicken thighs can be substituted for a richer, juicier texture.
- Slice mushrooms evenly to ensure consistent cooking and a uniform texture throughout the stew.
- White and light green parts of leeks work best; discard the dark green ends or save them for stock.
- Cornstarch slurry thickens the stew without altering flavor—mix thoroughly to avoid lumps.
- Adjust seasoning at the end, as Worcestershire sauce and tomato paste already add saltiness.
- This stew can be made ahead and reheated, making it perfect for meal prep.
- Serve with boiled potatoes, rice, or crusty bread to soak up the savory sauce.
