Chicken & Wild Mushroom Stew Chicken & Wild Mushroom Stew

Chicken & Wild Mushroom Stew | Food styling by Claire Stubbs | Prop styling by Alanna Davey Image by: Maya Visnyei

Be sure to use bone-in chicken thighs as they are more flavourful than breast meat and stay moist and tender during cooking. 

  • Prep time 10 minutes
  • Total time 6 hours & 30 minutes

Ingredients

  • 4 cups button mushrooms , halved
  • 2 shallots , thinly sliced
  • 1 pkg (14 g) dried chanterelle mushrooms or dried mixed mushrooms, chopped
  • 1 tablespoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 bone-in chicken thighs , skin removed
  • 1 cup sodium-reduced chicken broth
  • 1 cup dry white wine (such as Sauvignon Blanc)
  • 2 tablespoons grainy mustard
  • 1/4 cup cornstarch
  • 1/4 cup 10% cream
  • 2 teaspoons white wine vinegar
  • 1/4 cup lightly packed fresh tarragon leaves or microgreens

Method

In slow cooker, combine button mushrooms, shallots, chanterelle mushrooms, thyme, salt and pepper; arrange chicken over top. Whisk together broth, wine and mustard; pour over chicken. Cover and cook on low until juices run clear when thickest part is pierced, 6 to 8 hours.

Whisk together cornstarch, cream and vinegar until smooth; pour into slow cooker. Cover and cook on high until thickened, about 15 minutes. Garnish with tarragon. Serve with steamed rice or mashed potatoes.

Makes 4 to 6 servings.

Nutritional facts Per serving each of 6 servings: about

  • Fibre 2 g
  • Sodium 710 mg
  • Sugars 3 g
  • Protein 34 g
  • Calories 262
  • Total fat 8 g
  • Potassium 660 mg
  • Cholesterol 152 mg
  • Saturated fat 3 g
  • Total carbohydrate 12 g

%RDI

  • Iron 20
  • Fibre 0.0
  • Folate 9
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4
  • Vitamin C 2
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chicken & Wild Mushroom Stew

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