Cozy Rustic Chicken Stew with Potatoes & Mushrooms
This Rustic Chicken Stew with Potatoes and Mushrooms is hearty, soul-warming, and packed with rich, savory flavor. Tender bone-in chicken, creamy potatoes, and earthy mushrooms come together in a silky herb-infused broth that’s perfect for chilly nights or comforting family dinners. It’s the kind of old-fashioned comfort food that fills your kitchen with irresistible aromas.
Ingredients
- 1 whole chicken cut into 8 pieces, or 4 skin-on breasts, or 6 bone-in, skin-on thighs
- 1 tbsp 12 g kosher salt, divided
- 1 tsp black pepper divided
- 3 tbsp 44 g salted butter
- 1 cup 236 g brown mushrooms, halved
- 3 shallots diced
- 2 celery stalks chopped
- 3 cloves garlic minced
- 1 tbsp 4 g dried or fresh sage, minced
- 2 tsp dried or fresh parsley minced
- ¼ cup 32 g all-purpose flour
- ½ cup 120 ml dry white wine
- 2 cups 480 ml chicken stock
- 1 lb 454 g baby yellow potatoes, halved
- ¼ cup cream
Instructions
- Preheat oven to 325°F (163°C).
- Pat chicken dry. Mix 2 tsp salt and ½ tsp pepper; rub all over chicken.
- In Dutch oven, melt butter over medium-high. Sear chicken 3–5 min per side.
- Remove and set aside.
- Add mushrooms, shallots, celery, and garlic to pot.
- Stir until mushrooms release juice.
- Season with remaining salt, pepper, sage, and parsley. Cook 7 minutes.
- See full steps with tips & photos → https://p4pd.org/rustic-chicken-stew-with-potatoes-and-mushrooms/
Notes
- You can substitute chicken thighs for extra tenderness and flavor.
- Skip the wine and use additional stock if preferred.
- This stew reheats beautifully for next-day meals—just store in the fridge for up to 4 days.