Dish of Chicken Mushroom Stew
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Chicken Mushroom Stew


Sweden   -   Broilergryta med champinjoner
Serves:
Effort:
Sched:
DoAhead:  		 5 main
***
3 hrs
Yes		 This outstanding Chicken Stew is simple and not difficult to make, but it will definitely be well liked by all - except by vegetarians, of course.

2
8
14
6
2
ar
1
2
1
1/4
-------
ar
#
oz
oz
oz
T

T
c
t
t
---

Chicken meat (1)  
Mushrooms (2)
Green Beans
Onion
Butter
Butter (more)
Flour
Stock (3)
Salt
Pepper
-- Serve With
Potatoes (4)
Prep   -   (40 min - 30 min work)
  1. Cut CHICKEN into 1-1/2 inch chunks
  2. Tip and tail GREEN BEANS and cut into about 1-1/4 inch lengths.
  3. Boil up some salted Water and par boil the Green Beans until just done. Drain and refresh with cold water. Set aside.
  4. Slice MUSHROOMS 1/4 inch thick and cut to size depending on type of Mushroom and your preference.
  5. Cut ONION in quarters lengthwise and slice medium crosswise.
Run   -   (2-1/4 hr)
  1. Heat 2 T Butter in a 3-1/2 quart sauté pan or similar. Stir in Onions and fry stirring until just translucent. Stir in Mushrooms and fry stirring until they are cooked through and start releasing their moisture. Remove and set aside.
  2. In the sauté pan, heat 3 T more butter and fry Chicken until lightly browned all over. Do in batches to avoid crowding, adding more Butter if needed. Remove the last batch from the pan.
  3. See that there's aobut 1 T butter remaining in the pan. Stir in Flour until cooked and starting to brown. Stir in Stock starting with a little, and more with each addition, stirring constantly.
  4. Add all Chicken back to the pan, along with Onion mix. Stir in Salt and Pepper. Bring to a boil, cover tightly and simmer over low heat until Chicken is tender (about 30 minutes), tumbling now and then and checking liquid.
  5. When about ready to serve, stir in Green Beans and bring back up to a simmer for a minute.
  6. Serve hot with Potatoes, cooked any way you like.
NOTES:

  1. Chicken:

      Weight is skinless, boneless, preferably thigh/leg meat for better texture and flavor. The pattern recipe called for a whole 4 pound chicken cut up into serving pieces. I find skinless, boneless easier to cook and much better for buffet service. It can also be more equitably divided at the family table. Skin-on, bone in, may provide more flavor, but I recover that flavor from a strong stock, which includes the skins and bones (see Note-).

  2. Mushrooms:

      I recommend the small King Trumpet Oyster Mushrooms now common, at least here in Southern California. They are very tasty cooked (no so much raw). Regular White Mushrooms can also be used, but the flavor will be different. For details see our Fungus page.

  3. Stock:

      For recipes like this that require stock, I buy the chicken a day ahead, thighs or leg quarters depending on how much stock I want to make. I cut off the meat for the recipe and make the stock with all the bones, fat and off cuts. If making the stock days ahead I freeze the meat. For details on making and storing stock, see our Soup Stock / Broth page.

  4. Potatoes:

      To serve with this stew, prepare any kind of Potatoes you like any way you like them.

  5. Comments:

      The Onions were not included in the pattern recipe, but I was pretty sure they were needed. The pattern recipe used a broiler chicken cut into serving pieces, but boneless meat is much more practical for buffet service, and if you need to minimize family fights over who gets what pieces.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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