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Cajun Chicken and Mushroom Stew
I love using chicken thighs when I can in my cooking because the extra juices from the bird add so much extra flavor to the dish without needing to load it up with spices. The Worcestershire sauce and hot sauce topping give it an extra kick of flavor.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 40 minutes
- Yield: Serves 4
- Category: Soups
Ingredients
Scale
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1 pound boneless, skinless, chicken thighs, roughly chopped
- Kosher salt and freshly ground black pepper
- 1/4 cup all-purpose flour
- 1 onion, sliced
- 2 celery stalks, chopped
- 1 red bell pepper, diced
- 1–2 garlic cloves, chopped
- 8 ounces cremini mushrooms, sliced
- 1 bay leaf
- 2 (15-ounce) cans low-sodium chicken broth
- 2 teaspoons Worcestershire sauce
- Hot Sauce, for serving
Instructions
- In a Dutch oven, melt the butter over medium heat. Add the chicken and cook until browned. Season with salt and black pepper.
- Stir in the flour and cook, stirring continuously, until the flour becomes a rich chocolate brown, about 10 minutes.
- Add the onion, celery, bell pepper, garlic, mushrooms, and bay leaf and cook until the onion is translucent and the vegetables are softened.
- Add the broth, stirring to remove any lumps.
- Add the Worcestershire sauce, taste, and adjust the seasoning, if needed.
- Cover and simmer for 1 hour.
- Remove the bay leaf.
- Ladle into bowls, and serve with hot sauce for passing at the table.
