15 chicken and mushroom stew thursday beans and grains

Author of this recipe: Candyce Versaw

Savor the flavors of wholesome goodness with our hearty 15 chicken and mushroom stew featuring nutritious black beans and whole grains. A culinary symphony sure to tickle your taste buds and bring families together. #SavoryThursdayStew #WholefoodGoodness

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Ingredients

• Sure!
• **For a delicious and hearty 15-chicken and mushroom stew with beans and grains**, you'll need:
• • 15 boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
• • 3 tablespoons olive oil
• • 1 medium onion, chopped
• • 4 cloves garlic, minced
• • 2 pounds sliced mushrooms
• • 1 (15 oz) can of pinto beans, rinsed and drained
• • 1 (15 oz) can of black beans, rinsed and drained
• • 1 (15 oz) can of corn, drained
• • 3/4 cup uncooked quinoa or whole-grain rice
• • 4 cups low-sodium chicken broth
• • 1/2 cup dry white wine
• • 1/4 cup chopped fresh parsley
• • 1 tablespoon Worcestershire sauce
• • 1 teaspoon dried thyme
• • Salt and pepper to taste
• **Instructions:**
• 1. In a large pot or Dutch oven over medium heat, heat the olive oil.
• 2. Add the chicken and cook until browned on all sides.
• 3. Add the onion and garlic and cook until softened, about 5 minutes.
• 4. Add the mushrooms, beans, corn, quinoa or rice, chicken broth, white wine, parsley, Worcestershire sauce, thyme, salt, and pepper.
• 5. Bring to a boil then reduce heat, cover, and simmer for 15 minutes, or until the chicken is cooked through and the quinoa or rice is tender.
• Serve immediately!

Steps

1. ## How to Make a Flavorful 15-Chicken and Mushroom Stew with Beans and Grains (Serves 4-6)
3. ### Cooking Level:
5. - Intermediate
9. ### Prep Time:
11. - 20 minutes
15. ### Cook Time:
17. - 45 minutes
19. ### Total Time:
21. - 1 hour 5 minutes
23. ### Calories:
25. - Approximately 380 kcals/serving
27. ## Ingredients:
29. <ol>
30. <li><b>
31. Chicken Pieces:</b>
33. <ul>
34. <li>15 boneless, skinless chicken thighs or breasts (cut into 1-inch cubes)</li>
35. <li>2 tbsp extra-virgin olive oil</li>
36. <li>1 tsp paprika</li>
37. <li>1 tsp kosher salt</li>
38. <li>Freshly ground black pepper (to taste)</li>
39. </ul>
40. </li>
41. <br>
42. <li><b>Vegetables:</b>
44. <ul>
45. <li>8-10 ounces baby bella mushrooms sliced</li>
46. <li>3-4 stalks celery peeled and cut into rings</li>
47. <li>2 large carrots chopped/cut into coins</li>
48. <li>1 large onion peeled and diced</li>
49. <li>3 cloves garlic (finely minced)</li>
50. </ul>
51. </li>
52. <br>
53. <li><b>Beans and Grains:</b>
55. <ul>
56. <li>1 cup quinoa
57. <li>1 (15oz) can black beans (drained and rinsed)
58. <li>1 (15oz) can white beans (drained and rinsed)
59. <li>1(15oz) can chickpeas -garbanzo beans (drained and rinsed)
60. </ul>
61. </li>
62. <br>
63. <li><b>Seasoning and Flavors:</b>
65. <ul>
66. <li>2 cups low-sodium chicken broth</li>
67. <li>1/2 cup dry white wine</li>
68. <li>8oz passata
69. <li>3 tbsp tomato paste</li>
70. <li>3 sprigs fresh thyme (leaves stripped but keep stems whole)</li>
71. <li>1 dried bay leaf</li>
72. <li>Salt and pepper (to adjust for your palate)</li>
73. </ul>
74. </li>
75. </ol>
77. ## Step-by-Step Instructions:
80. <ol>
81. <h3><b>
82. Preparing Mushrooms & Chicken:</b></h3>
84. <li>Clean baby bella mushrooms by wiping with a damp cloth. You shouldn't rinse mushrooms directly under water since they absorb liquid very efficiently and affect texture; use the damp cloth only for cleaning dirt if needed.</li>
85. <li>Slice the mushrooms by hand to different thicknesses and shapes of 0.4 inches (1 cm) thickness. This imparts an authentic touch and avoids uniform cuts as from a machine. Remember you are cooking delicious comfort food not creating sculptures!</li>
86. <li>Prep the diced or cubed boneless chicken thighs or breasts and set them aside in a bowl.</li>
89. <h3><b>Sautéing Meats and Aromatics:</b></h3>
91. <li>Set a wide and sturdy pot you will later use for the whole stew. Heat it on medium, and add extra-virgin olive oil to evenly cover the bottom with a very thin oil layer to help avoid food sticking but not pool underneath the chicken.</li>
92. <li>Sear the thighs, not to cook (that comes soon with other ingredients) but develop browned crusty textures for better and complex flavors. Cook approximately 4 minutes without covering or touching until half of the side appears deep brown color; then flip or stir (not mix) for another 4 minutes till they acquire even color around.</li>
93. <li>While chicken cooks gently push around, without much force using your sturdy cooking spoon or heat and taste-proof spatula, chopped (peeled if desired) onions, cut stalks of celery, roughly sliced mushrooms; but DO NOT ADD MINCED GARLIC YET!. Continue on reduced heat.</li>
94. <li>At a later stage (while cooking celery onions and mushrooms in reduced heat), lift or tilt your pot, pouring the rendered chicken juices all across the cooking veggies/herb mixture for maximum taste transmission!</li>
95. <li>Once almost done frying the chicken; remove, and in the residual frying oils (turn heat to minimum if oil smokes/burns/darkens in your stove, let it cool a bit then restart at low temp) throw a sprinkle of salt just on top in the pot followed by adding the minced garlic; after 15 seconds and once a gentle sizzling sound of cooking begins, mix, wait the same span before mixing again; now stir the whole veggie, garlic mixture around till a light pale and translucent caramelized color becomes obvious, or even brown if so preferred by some pal

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