Chicken Mushroom Stew
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Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 5 tablespoons olive oil
  • 7 chicken thighs
  • 1 lb mushrooms, cut in halves or quarters, depending on the size
  • 1 onion, sliced
  • 1 cup chicken stock
  • 1 cup red wine
  • Sea salt and freshly ground pepper to taste
Instructions
  1. Season chicken pieces with sea salt and ground pepper.
  2. Heat the olive oil in a Dutch oven or a large pan over medium high heat. Add the seasoned chicken pieces and brown on both sides. Brown in two batches, if needed. Transfer to a plate and set aside.
  3. Drain some of the oil from the pan and put back the pan on the heat. Add the sliced onion and mushrooms. Cook until the mushrooms begin to release their juices and they start to become golden brown, around 2-3 minutes.
  4. Return the browned chicken (plus juices) into the pan; add stock and wine. Bring to a slow simmer. Lower the heat, cover and simmer slowly until the meat is very tender, about 45 minutes.
  5. Transfer to a serving plate and serve.
  6. Enjoy!
Notes
Recipe adapted from Chef Michael Smith.
Recipe by Salu Salo Recipes at https://salu-salo.com/chicken-and-mushroom-stew/