Hearty Mushroom and Chicken Stew

This past weekend our farmer's market had some fabulous fresh mushrooms.  I went a little crazy and bought a bag full, headed home, and created this stew.  Sauteing the vegetables brings out their rich flavors and the touch of cream adds a smoothness to the dish.  Chock full of flavor and texture; you're sure to love every bite!  

“Chock full of fresh mushrooms and tender chicken.  A healthy stew that is
 great for a cold night or rainy day!”

6 boneless skinless chicken breasts, shredded or cubed
Salt and pepper
3 Tbs. olive oil
5 celery ribs (1 1/2-2 cups), cut into 1/4” slices
2 medium onions quarter and sliced
1 red pepper, chopped
1 -1 1/2 pounds fresh mushrooms, sliced
4 zucchini (8”), cut into 1/4” slices
4 garlic cloves, crushed and chopped
2 cups chicken broth
1 can diced tomatoes
5 Roma tomatoes, cored and chopped
2 teaspoons thyme
2 tablespoons oregano
1 tablespoon marjoram
5 fresh basil leaves, chopped
3 Tbs. corn starch diluted in 3 Tbs. cold water
2/3 cup heavy cream
Pepper to taste

Preheat oven to 350 degrees F.

1.   Place chicken in a glass baking dish.  Season with salt and pepper, cover and bake for 40 minutes.  Cut into 1/2" cubes; set aside.

2.   In a large skillet; sauté celery, onion and red peppers in olive oil until tender.  About 12-15 minutes.

3.   Add the mushrooms, zucchini and garlic to the skillet and sauté for about 5-8 minutes longer.

4.   In a large stock pot, combine chicken broth, diced tomatoes, Roma tomatoes, thyme, oregano, and marjoram.  Bring to a boil.

5.   Add vegetable mixture and chicken to the pot.  Reduce heat, cover and simmer for 30 minutes.

6.   Add diluted corn starch and heavy cream, stir and simmer uncovered for 10-15 minutes.

7.   Stir in fresh basil.

8.   Serve and enjoy!


Popular Posts