I love the comfort of a tasty chicken stew and a bonus is that it is super easy to make – only one pot needed, which is perfect for a tiny kitchen. What could be better than a warm comforting stew after the craziness of the holidays? This inspired me to cook Chicken Stew. It freezes exceptionally well and is great for when you’re craving a meat dish that’s not crazy heavy. It’s also great for a dinner party, easy to make and always a crowd pleaser!
Serves: 4-6 Time: about one hour
- 1-2 tbsp olive oil
- one medium onion, white or yellow, diced
- 1.5-2 lbs boneless, skinless chicken thighs
- 5-7 carrots
- 1 10 oz package mushrooms
- 1 can Muir Glenn Fire Roasted Tomatoes (28 oz)
- 1 tsp Better Than Bouillon
- 1 tbsp Herbs de Provence
- 1 tbsp dried parsley
- 1/2 tsp salt and 1/2 tsp pepper
- white or brown rice (about ¼ cup dried per person)
- You can use chicken breasts or chicken tenders instead of chicken thighs, but I think that the thighs are the tastiest
- I like to use baby bella mushrooms, but you can use any variety that you like and that’s available.
- If you don’t have Muir Glenn Fire Roasted Tomatoes, use Muir Glenn Crushed Tomatoes or Muir Glen Diced Tomatoes. You can use a brand other than Muir Glen but I think they’re the best and worth spending a little extra money on.
- You may use boxed chicken broth instead of Better Than Bouillon, though you’ll only need ½ – 1 cup
- If you don’t have Herbs de Provence, use ½ tbsp basil and ½ tbsp parsley (and some rosemary, if available).
- If available, substitute fresh parsley for dried. Take about a handful and dice it well.
Put your large pot on the stove, add enough olive oil to cover the bottom and bring to medium heat. Dice your onion and add to the oil. Let cook for about 5-10 minutes or until the onions become soft and translucent, but not caramelized (i.e. don’t brown them).
Once onions are soft, push them to the outside of the pot. Open your chicken and place into your pot (Make sure to properly sanitize everything that touches the raw chicken!). Let the chicken cook until it is no longer raw (it will change color), then flip and cook the other side. The goal is not to cook it all the way through, rather to make sure that the outsides get cooked it seals. It will have plenty of time to cook all the way through while it stews, and by letting it cook gently in the stew it will be extremely tender.
Open and add your diced tomatoes. Also add at least 1 cup warm or boiling water and 1 teaspoon Better Than Bouillon. If you find that the sauce is still too dry you can add more water as you go. Bring to a simmer, cover and reduce the heat. Let cook for at least 15 minutes before adding veggies. Meanwhile, peel your carrots and cut into long strips. Add them to the sauce, let heat for a few minutes, then mix and cover.
Wash your mushrooms well (they tend to come with a bit of dirt on them) and cut them into quarters. When the carrots are starting to get soft add the mushrooms and mix. Add your salt, pepper, red pepper and Herbs de Provence and parsley. Let cook for another 10 minutes or until the mushrooms are fully cooked and soft.
Serve with rice, either on top or on the side. White rice takes 15 minutes to cook (45 for brown) so plan accordingly!