Ingredients
2 garlic cloves, minced
8 oz (225g) mushrooms, sliced (button or cremini)
2 carrots, peeled and diced
4 chicken thighs, bone-in and skin-on
1 tablespoon olive oil
1 onion, finely chopped
2 celery stalks, diced
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 tablespoons all-purpose flour
2 cups (480ml) chicken broth
1/2 cup (120ml) dry white wine (optional)
Salt and pepper, to taste
Chopped fresh parsley, for garnish
Instructions
Brown the Chicken: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season chicken thighs with salt and pepper, then brown them on both sides until golden brown, about 4-5 minutes per side. Remove chicken from the pot and set aside.
Sauté Vegetables: In the same pot, add chopped onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for another 1 minute until fragrant.
Add Mushrooms and Aromatics: Add sliced mushrooms, diced carrots, and diced celery to the pot. Cook for 5-6 minutes until vegetables start to soften. Stir in dried thyme and rosemary.
Thicken the Stew: Sprinkle flour over the vegetables and stir well to coat. Cook for 1-2 minutes to cook out the raw flour taste.
Deglaze the Pot: Pour in chicken broth and white wine (if using), stirring to scrape up any browned bits from the bottom of the pot. Bring to a simmer.
Simmer: Return the browned chicken thighs (with any juices) back into the pot. Cover with a lid and simmer over medium-low heat for 30-35 minutes, or until chicken is cooked through and tender.
Adjust Seasoning: Taste the stew and adjust salt and pepper as needed.
Serve: Remove chicken thighs from the pot and place on a serving platter. Spoon the mushroom and vegetable mixture over the chicken thighs. Garnish with chopped fresh parsley before serving.
Enjoy.