Slow-Simmered Chicken and Mushroom Stew with Thyme

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A soothing chicken stew enriched with earthy mushrooms and fresh thyme, perfect for cozy evenings. This comfort-food recipe, ready in about 75 minutes, pairs bone-in chicken thighs, button mushrooms, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Ingredients

• 4 pieces (about 1.5 pounds) bone-in chicken thighs
• 8 ounces, sliced button mushrooms
• 1 medium, diced yellow onion
• 3 cloves, minced garlic cloves
• 4 fresh thyme sprigs
• 2 medium, peeled and diced carrots
• 2, diced celery stalks
• 3 cups chicken broth
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 bay leaf

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large heavy-bottom pot over medium heat. Season 4 bone-in chicken thighs with 1 teaspoon salt and 1/2 teaspoon black pepper, then brown them in the oil for 5-6 minutes per side until golden; transfer to a plate.
2. Step 2: Add 1 medium diced yellow onion, 2 diced carrots, and 2 diced celery stalks to the pot, sauté over medium heat for 5 minutes until softened and fragrant.
3. Step 3: Stir in 3 minced garlic cloves and 8 ounces sliced button mushrooms, cooking for 3 minutes until mushrooms release their moisture and edges begin to brown.
4. Step 4: Sprinkle 2 tablespoons all-purpose flour over the vegetables, stir constantly for 2 minutes to cook out the raw flour taste and form a light roux.
5. Step 5: Gradually pour in 3 cups chicken broth while stirring to prevent lumps, then add the browned chicken thighs back to the pot along with 4 sprigs fresh thyme and 1 bay leaf.
6. Step 6: Bring the stew to a gentle simmer, cover, and reduce heat to low. Cook for 45 minutes until chicken is tender and the broth thickens slightly.
7. Step 7: Remove thyme sprigs and bay leaf before serving. Adjust seasoning with salt and pepper as needed.