Stove Top Chicken Breasts With Vegetables and Fresh Mushrooms

My grandmother, a woman who could coax flavor from the most humble ingredients, always said a good stew was a hug in a bowl. This recipe, while not technically a stew, reminds me of those comforting childhood meals. The aroma of chicken simmering with earthy mushrooms and sweet carrots, the anticipation of tender potatoes soaked in a rich gravy – it’s a simple pleasure that always brings me back home. It’s a hearty dish that showcases the beauty of simple ingredients cooked with time and care.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Total Time: 90 minutes
• Servings: 4-6
• Dietary Type: Not Gluten-Free

Ingredients

• 2 extra large chicken breasts, skin on and bone in
• 3 tablespoons oil
• 1 tablespoon butter (not margarine)
• 1 medium yellow onion, diced
• 1 1/2 cups water
• 2 teaspoons salt
• 2 chicken bouillon cubes
• 2 sprigs fresh parsley
• 1 large bay leaf
• 1/2 teaspoon thyme leaves
• 5 medium yellow onions, peeled and halved
• 5 medium Yukon gold potatoes, unpeeled and cut in quarters
• 6 medium carrots, peeled, cut lengthwise, and then cut horizontally in 3-inch segments
• 16 ounces mushrooms, halved
• 1 tablespoon cornstarch, mixed with
• 3 tablespoons water
• 1 tablespoon butter (not margarine)

Equipment Needed

• Large kettle or Dutch oven
• Sharp knife
• Cutting board
• Warmed vegetable dish

Instructions

1. Begin by filming the bottom of a very large kettle or Dutch oven with oil. Add 1 tablespoon of butter, ensuring it is not margarine, and cook over medium heat until the butter is melted.
2. Increase the heat to medium-high. Carefully place the chicken breasts in the kettle and brown them on both sides. Achieving a good sear on the chicken is crucial for developing a deep, savory flavor. Once browned, remove the chicken breasts from the kettle and set aside.
3. Add the diced onion to the kettle and cook until it becomes translucent. This usually takes about 5-7 minutes, stirring occasionally to prevent burning. The onion should be softened and slightly sweet.
4. Return the browned chicken breasts to the kettle or Dutch oven. Add the remaining halved onions, water, salt, chicken bouillon cubes, parsley sprigs, bay leaf, and thyme leaves. These ingredients will form the flavorful base of the dish.
5. Bring the contents of the kettle to a boil. Once boiling, reduce the heat to low, cover the kettle, and simmer for 10 minutes. This allows the flavors to meld and the chicken to begin cooking through.
6. Add the quartered potatoes, segmented carrots, and halved mushrooms to the kettle. These vegetables will cook alongside the chicken, absorbing the rich broth.
7. Raise the heat to bring the contents back to a boil, then reduce the heat again to low, cover the kettle, and simmer for 50 minutes. It is very important to ensure that the mixture is simmering gently, not boiling vigorously, to prevent the chicken from becoming tough.
8. After 50 minutes, carefully remove the meat and vegetables from the kettle and transfer them to a warmed vegetable dish. Keeping the serving dish warm will help maintain the temperature of the food.
9. Raise the heat to high and boil the liquid remaining in the kettle for 10 minutes. This step is important for concentrating the flavors of the broth.
10. In a small bowl, mix the cornstarch with water until smooth, creating a slurry. This slurry will be used to thicken the sauce.
11. Gradually stir the cornstarch slurry into the boiling liquid. Continue to boil until the sauce becomes glossy and slightly thickened. This usually takes just a minute or two.
12. Remove the kettle from the heat. Add 1 tablespoon of butter and stir until it is completely melted into the sauce, enriching its flavor and adding a subtle sheen.
13. Pour the thickened sauce generously over the meat and vegetables in the warmed serving dish.
14. To serve, cut the chicken breasts in half horizontally for easier serving. Season the chicken and vegetables with additional salt and pepper to taste, if desired.

Expert Tips & Tricks

• Browning the chicken is key: Don’t skip the browning step! It adds a depth of flavor that you won’t get otherwise. Make sure the pan is hot enough before adding the chicken, and don’t overcrowd it.
• Adjust cooking time: Cooking times may vary slightly depending on the size of your chicken breasts and the heat of your stove. Check the internal temperature of the chicken to ensure it’s cooked through (165°F or 74°C).
• Vegetable variations: Feel free to add other vegetables you enjoy, such as parsnips, turnips, or celery. Just adjust the cooking time accordingly.
• Deglaze the pan: If you notice any browned bits stuck to the bottom of the kettle after browning the chicken, deglaze the pan with a splash of white wine or chicken broth before adding the diced onion. This will add even more flavor to the sauce.
• Make ahead: This dish can be made a day or two in advance. Simply store it in the refrigerator and reheat it gently on the stovetop or in the oven before serving.
• For thicker gravy: If you prefer a thicker gravy, use a bit more cornstarch, but make sure to whisk it well with the water to avoid lumps. You can also add a tablespoon of heavy cream at the very end for extra richness.

Serving & Storage Suggestions

Serve this comforting dish hot, garnished with a sprinkle of fresh parsley, if desired. It pairs well with a side of crusty bread for soaking up the delicious gravy.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over medium-low heat, adding a splash of water or broth if needed to prevent it from drying out. You can also reheat it in the microwave, but be careful not to overheat it.

While freezing is possible, the texture of the potatoes and some of the vegetables might change slightly. If freezing, store in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	555 kcal	N/A
Calories from Fat	215 g	39%
Total Fat	23.9 g	36%
Saturated Fat	7.2 g	35%
Cholesterol	61.9 mg	20%
Sodium	1822.3 mg	75%
Total Carbohydrate	64.3 g	21%
Dietary Fiber	9.6 g	38%
Sugars	15.4 g	61%
Protein	24.9 g	49%

Variations & Substitutions

• Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
• Herbs: Experiment with different herbs like rosemary, sage, or oregano.
• Wine: Add 1/2 cup of dry white wine to the kettle along with the water for a richer flavor.
• Creamy version: Stir in 1/2 cup of heavy cream or sour cream at the end for a creamier sauce.
• Vegetarian: Replace the chicken with large chunks of firm tofu or add more vegetables like beans. Use vegetable broth instead of chicken broth.
• Gluten-Free: To make it gluten-free ensure your bouillon cubes are gluten-free or replace with gluten-free broth.

FAQs (Frequently Asked Questions)

Q: Can I use chicken thighs instead of chicken breasts?
A: Absolutely! Chicken thighs will add even more flavor and richness to the dish. You may need to adjust the cooking time slightly.

Q: Can I use frozen vegetables?
A: Yes, you can use frozen vegetables, but the texture may be slightly softer than fresh vegetables. Add them towards the end of the cooking time to prevent them from becoming mushy.

Q: How do I know when the chicken is done?
A: The chicken is done when its internal temperature reaches 165°F (74°C). Use a meat thermometer to check.

Q: Can I add other types of mushrooms?
A: Certainly! Feel free to add other types of mushrooms, such as shiitake, oyster, or cremini mushrooms. They will all add a unique flavor.

Q: Why is it important to brown the chicken?
A: Browning the chicken creates a Maillard reaction, which adds depth of flavor and color to the dish. It’s a crucial step for a richer taste.

Final Thoughts

I hope this recipe inspires you to create your own comforting version of this classic dish. Don’t be afraid to experiment with different vegetables, herbs, and spices to make it your own. The most important ingredient is love, so cook with passion and enjoy the process. I would love to hear about your experiences, so please feel free to share your feedback and any variations you try. Bon appétit!