Low-Simmered Chicken and Mushroom Stew with Thyme

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs slowly simmered with earthy mushrooms and fresh thyme in a savory broth, resulting in a comforting, low-heat stew. This french-inspired chicken ready in about 75 minutes pairs skin-on bone-in chicken thighs, olive oil, large, diced white onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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.

Prep: 15 min Cook: 60 min Serves 4 French cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 6 bone-in chicken thighs (skin-on) and brown on all sides for 5-7 minutes until golden. Remove chicken and set aside.
  2. Step 2: In the same pot, add 1 large diced white onion and sauté for 4 minutes until translucent. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Add 12 oz sliced cremini mushrooms and cook for 6 minutes, stirring occasionally, until mushrooms release moisture and start to brown.
  4. Step 4: Sprinkle 2 tbsp all-purpose flour over the mushrooms and stir to coat. Cook for 1 minute to remove raw flour taste.
  5. Step 5: Pour in 1/2 cup dry white wine, scraping the bottom of the pot to deglaze. Then add 3 cups chicken broth, 4 fresh thyme sprigs, 1 1/2 tsp salt, and 1 tsp black pepper. Stir gently.
  6. Step 6: Return the chicken thighs to the pot, skin side up. Reduce heat to low, cover partially, and let stew simmer gently for 45 minutes until chicken is tender and flavors meld.
  7. Step 7: Stir in 1 tbsp butter at the end for richness. Remove thyme sprigs before serving. Serve warm with crusty bread or mashed potatoes.

Frequently asked questions

How long does Low-Simmered Chicken and Mushroom Stew with Thyme take to make?

Total time is about 75 minutes (15 min prep + 60 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 Low-Simmered Chicken and Mushroom Stew with Thyme?

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 olive oil from drying out.

Can I substitute ingredients in Low-Simmered Chicken and Mushroom Stew with Thyme?

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 Low-Simmered Chicken and Mushroom Stew with Thyme for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

What goes well with Low-Simmered Chicken and Mushroom Stew with Thyme?

French chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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