Chicken and mushroom stew recipe

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Created by Suzanne Gibbs

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Photography: Tanya Zouev

Cuisine: Modern Australian
Servings: Serves 4
Cooking Time: Less than 60 minutes
Course: Main

Ingredients

2 tablespoons flour
4 chicken marylands, halved
1 tablespoon oil
3 medium onions, quartered
2 garlic cloves, chopped
2 large carrots, cut into batons
200g button mushrooms, coarsely chopped
2 cups (500ml) chicken stock
thyme sprigs
crusty bread, to serve

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Preparation

Season flour, add chicken and toss to coat, shaking off any excess.

Heat half of oil in a large heavy-based saucepan on high. Cook chicken in batches for 5 minutes, until browned. Remove from pan. Heat remaining oil in pan on medium and cook onion, garlic, carrot and mushroom for 5 to 7 minutes, until softened. Return chicken to pan and add stock and thyme. Bring to boil.

Reduce heat to low, cover and simmer gently for 30 minutes, until chicken is cooked through. Serve with crusty bread.

If you enjoyed this Chicken and mushroom stew recipe then browse more Modern Australian recipes, child-friendly recipes, nut-free recipes, egg-free recipes, lactose-free recipes and our most popular hainanese chicken rice recipe.

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