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Creamy Mushroom Chicken Stew with Yukon Gold Potatoes
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Dutch Oven
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • 8 ounces cremini mushrooms, sliced
  • 1.5 pounds Yukon Gold potatoes, diced into 1-inch pieces
  • 2 medium carrots, sliced
  • 2 celery stalks, chopped
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes. Remove the chicken to a plate and set aside.
  • Add the onion, carrots, celery, and mushrooms to the pot. Cook for 6 minutes until the vegetables soften and the mushrooms release their liquid.
  • Stir in the garlic and cook for 1 minute. Sprinkle the flour over the vegetables and stir for another minute to coat everything evenly.
  • Slowly pour in the chicken broth while stirring to avoid lumps. Add the diced potatoes, thyme, salt, and pepper. Return the chicken to the pot.
  • Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 20 minutes until the potatoes are tender.
  • Stir in the heavy cream and simmer uncovered for 5 more minutes. Taste and adjust salt or pepper if needed. Sprinkle with fresh parsley before serving.

Notes

Yukon Gold potatoes hold their shape better than russets in this stew, so avoid swapping them if possible. Add the cream only at the end and keep the heat low to prevent separation. Leftovers thicken as they sit, so add a splash of broth when reheating. Serve with crusty bread to soak up the sauce.
Course: Main Course
Cuisine: American
Equipment: Dutch Oven, Cutting Board, Knife