Cozy & Creamy: The Ultimate One-Pot Chicken and Mushroom Stew Recipe

Even though the time has come for sunny warm days, it doesn’t mean we should forget about all that hearty food we used to eat all the time during winter months. In fact, some of those dishes are great all year round, including this chicken and mushroom stew that will leave your entire family full after simple dinner at home. You can choose whatever additional vegetables you prefer, but the result will be just as satisfying and savory.

Here’s what you need: 3–5 potatoes, 2–3 chicken breast fillets, 1 carrot, 1 onion, 300–350 g of mushrooms, 2 tbsp of vegetable oil, 1–2 tablespoons of tomato sauce or ketchup, 350–450 ml of water, ½ teaspoon of dried ground garlic, 1 teaspoon of sweet or smoked paprika, salt and ground black pepper to taste.

Cut the potatoes and chicken breast into medium-sized pieces, the carrots and onions into smaller pieces, and the mushrooms into halves or quarters.

Heat the oil in a skillet over medium heat. Cook the chicken until the pieces are browned on all sides.

Add the onions and mushrooms, and cook everything together for another 5–7 minutes, stirring occasionally. Add the potatoes and carrots.

Mix the tomato sauce with hot water, garlic, paprika, salt, and pepper. Pour the mixture over the chicken and vegetables.

Once it comes to a boil, cover and simmer for about 20 minutes until tender.