Chicken & Mushroom Stew
Submitted by chrisa95131
Quick chicken and mushroom stew with roasted potatoes, crushed tomatoes, and a flour-thickened broth. A 20-minute weeknight dinner that’s hearty, simple, and satisfying.
YIELD
4 servingsPREP
5 minCOOK
15 minREADY
20 minTwenty minutes. That’s all it takes to get a thick, warming stew on the table with chicken, mushrooms, roasted potatoes, and crushed tomatoes in a lightly thickened broth.
Chicken breast pieces cook first until just done, then everything else goes in: mushrooms, potatoes (already roasted with capers for extra flavor), tomatoes, and broth. A quick flour-and-oil paste whisked in at the end gives the liquid just enough body to coat a spoon.
Serve it with fresh green beans and a hunk of crusty bread to soak up the broth. This is fast food done right.
Kitchen Tips
- Don’t overcook the chicken. Five minutes of simmering after the broth goes in is plenty for one-inch pieces. Overcooked breast meat turns rubbery fast.
- Whisk the flour into the oil before adding to the stew. This prevents lumps. Adding dry flour straight to hot liquid is a recipe for clumps.
- Freeze leftover crushed tomatoes. You only need half a cup here. Label and freeze the rest for pasta sauce, soup, or the next batch of stew.
Ingredients
Directions
Cook the chicken in 1 tablespoon oil in a 3-Quart saucepan until the meat loses its raw look.
Add the reserved mushrooms, the chicken broth, reserved potatoes, and the tomatoes and stir to combine ingredients.
Heat to a simmer and continue simmering until the chicken pieces are firm and opaque, about 5 minutes.
Mix the flour with the remaining 1 tablespoon of oil and whisk into the stew.
Simmer another minutes until the liquid in the pan thickens slightly.
Serve with fresh green beans and chunky bread.
Suzy’s note: Freeze and label the rest of the can of crushed tomatoes and save for another use.
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