CHICKEN MUSHROOM STEW

Chicken mushroom stew placed over mixed wild rice blend.

With a frozen bag of chicken thighs and breasts in the freezer, one needs to create some variety in cooking it for a meal. I like to try a few things to liven up recipes using chicken breasts or thighs. These recipe ingredients are not unique except perhaps for the Thai peanut sauce. This recipe can be downsized or made larger depending on the number of people you want to feed.

I used about one and half tablespoons of the Thai peanut sauce in the sauce as it has some heat to it. I also added 2 teaspoons of almond butter to the sauce. I used oat milk and it worked well in making the sauce.

I made a mixed wild rice blend to serve with the chicken mushroom stew. It was enjoyed by all. This is a recipe I would be comfortable making on a regular basis.

Vegetables are being sautéed. 

Thai peanut sauce that I used in the sauce.

Sauce thickening on the stove in the dutch oven.

Ready to go into the oven.

INGREDIENTS:

4 chicken thighs, boneless and skinless
3 tbsp olive or other preferred oil
1 onion, chopped
3 carrots, peeled and chopped
2 celery, chopped
2 garlic cloves, minced
4 to 5 large white or crimini mushrooms, chopped

2 tbsp butter
3 tbsp flour
3/4 cup milk
1 cup chicken broth
2 tbsp Thai peanut sauce or almond/other nut butter (optional)

salt and pepper to taste

DIRECTIONS:

Preheat the oven to 350 degrees F.

Cut the chicken thighs into small pieces. Heat two tablespoons of olive oil in a large skillet (oven proof) or a dutch oven to medium heat. Sauté the chicken until browned. Transfer the chicken to a small bowl.

Heat the remaining tablespoon of oil in the skillet or dutch oven on medium heat and add all of the chopped vegetables and garlic. Sauté for four to five minutes, add salt and pepper to taste. If the temperature is too hot, lower it. Transfer the vegetables to the bowl that has the chicken.

Melt the butter in the skillet or dutch oven on medium heat. Add the flour and stir for one minute. Add the milk and whisk it until it thickens. Add the broth and the peanut sauce or nut butter. Whisk until it is mixed. Taste the sauce and adjust it with seasoning if required. Add the chicken and vegetables back to the skillet or dutch oven and combine well.

Cover the skillet or dutch oven with a lid or tin foil. Bake in the oven for 30 to 40 minutes. You can also cook the stew for longer but I would reduce the oven temperature to 325 degrees F. Serves 4.