Mushroom and Chicken Stew

  • Difficulty: Medium
  • one hour
  • 4 servings
Mushroom and Chicken Stew

Care for a protein-rich low-carb stew, anyone? Toss chicken breast, brown mushrooms, spices, and some veggies into the pot and from there it’s roughly 1 hour of simmering and occasional stirring which will end up in a meaty and warming dish.

Ingredients

1 tablespoon olive oil
10 ounces of chicken breast, chopped
2 cups of water
2 garlic cloves, crushed
1 teaspoon smoked paprika
4 bay leaves
1 teaspoon worcestershire sauce
1 teaspoon allspice
salt
pepper
2 carrots, sliced
1 large parsnip, diced
1 celery stick, chopped
2 small onions, quartered
4 ounces of brown mushrooms, sliced
1 tablespoon cornstarch

Steps

  1. Heat the olive oil in a pot over medium-high heat. Add the chicken breast. Cook and stir until golden brown.
  2. Add the water, garlic, smoked paprika, bay leaves, Worcestershire sauce, and all-spice. Season with salt and pepper and mix in.
  3. Cover with the lid and simmer for 30 minutes.
  4. Add the carrots, parsnip, celery, onion, and mushrooms. Stir them in, then cover with the lid and simmer for 20 minutes more.
  5. Quickly mix the cornstarch with a little water, then add it to the boiling pot. Mix it in and remove from heat.

2 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *