Herb-Roasted Chicken and Mushroom Stew
A comforting stew with tender chicken, earthy mushrooms, and a bouquet of rosemary and thyme, perfect for chilly evenings. This french-inspired chicken (dairy-free) ready in about 55 minutes pairs cut into chunks chicken thighs, sliced mushrooms, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs, cut into chunks chicken thighs
- 1 lb, sliced mushrooms
- 2 cups, diced carrots
- 1, diced onion
- 3 cloves, minced garlic
- 1 tbsp, chopped thyme
- 1 tsp, chopped rosemary
- 1 cup red wine
- 3 cups chicken broth
- 2 tbsp olive oil
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot. Add chicken and cook for 5 minutes until browned. Remove and set aside.
- Step 2: Add mushrooms, carrots, onion, and garlic to the pot. Sauté for 5 minutes until softened. Stir in thyme and rosemary.
- Step 3: Return chicken to the pot. Add red wine and chicken broth. Bring to a boil, then reduce heat to low. Simmer for 30 minutes until chicken is tender and sauce thickens.
- Step 4: Adjust seasoning with salt and pepper. Serve with crusty bread or over mashed potatoes.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Roasted Chicken and Mushroom Stew take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herb-Roasted Chicken and Mushroom Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sliced mushrooms from drying out.
Can I substitute ingredients in Herb-Roasted Chicken and Mushroom Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Roasted Chicken and Mushroom Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Herb-Roasted Chicken and Mushroom Stew dairy-free?
Yes — this recipe is tagged dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★☆☆☆
Didn't come together the way I expected. Flavors were flat.
