Chicken and Mushroom Stew Recipe | Easy and Flavourful

By Chef Jack Ovens · 90 min

Ingredients

Instructions

1. Put the chicken in a bowl with the flour, salt and ground white pepper, and toss to coat well.
2. Heat the vegetable oil in a large high-sided pan or pot over medium-high heat. Sear the chicken 3-4 minutes per side, until golden and the skin has started to crisp. Take it out and repeat with any remaining batches. Lower the heat slightly if the pan gets too hot.
3. In the same pan, add a splash of oil and the mushrooms. Saute 6-7 minutes, until their moisture has released and they are golden and slightly soft. Set aside.
4. Over medium-high heat, add the butter, onion, carrot, celery and potato. Saute 5 minutes, stirring often, and season to taste. Add the garlic and saute 1 minute. Deglaze with the white wine, bring to a boil, and cook 2 minutes, until reduced by half.
5. Add the chicken stock, thyme, bay leaves, seared chicken, resting juices, salt and cracked black pepper. Bring to a boil, then reduce to low, cover and cook 20 minutes. Remove the thyme and bay leaves.
6. Return the mushrooms to the pan with the cream and stir well. Check the seasoning. Cook over medium heat 5 minutes, until the chicken is cooked. Remove from the heat.
7. Serve with crusty bread or mashed potatoes, garnished with flat-leaf parsley.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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