Chicken and Mushroom Stew
You can use your stovetop to simmer vegetables in one pan while you saute chicken in another. Turmeric adds a bold, slightly sweet flavor.
- Total Time: 55 minutes
- Yield: 7 cups 1x
Ingredients
Chicken and mushrooms
1 pound chicken thighs, cut into 2-inch pieces and sprinkled with 1/4 teaspoon of salt
8 ounces of mushrooms, chopped
1 Tablespoon olive oil
Vegetables
1 medium onion, thinly sliced (about 1 cup)
1–2 garlic cloves, peeled and sliced
1 Tablespoon olive oil
1/2 teaspoon ground turmeric
2 large tomatoes or 4 canned whole tomatoes, drained and chopped
5 baby red potatoes, rinsed and quartered, or 2 large potatoes, peeled and cut into 1/4-inch slices
2 medium carrots, cut into 1-inch pieces (3/4 cup)
2 cups chicken stock
Instructions
Saute onion and garlic in oil until soft but not brown, about 10 minutes. Stir in the turmeric and cook for one minute.
Add the tomatoes and cook for 2 to 3 minutes.
Add the potatoes, carrots, and chicken stock.
Cover and cook on medium-low heat until the potatoes and carrots are tender and have absorbed most of the liquid (20 minutes).
In a separate pan, saute the chicken thighs in 1 tablespoon of olive oil until browned on both sides (5 minutes). Add the mushrooms. Cook and stir until the liquid is absorbed—about 10 minutes.
Combine the chicken, mushrooms, and vegetables. Simmer for 10-15 minutes. Taste and add salt and black pepper as desired.
- Prep Time: 10 minutes
- Cook Time: 45
- Category: Mains
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
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