Quick Recipe Version (TL;DR)
Quick Ingredients
- 6 bone-in, skin-on chicken thighs (about 2 1/2 lb / 1.1 kg)
- 1 1/2 tsp kosher salt, plus more to taste
- 3/4 tsp black pepper
- 2 tbsp all-purpose flour
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 12 oz (340 g) cremini mushrooms, sliced
- 1 large yellow onion, diced (about 2 cups)
- 3 medium carrots, sliced into 1/4-inch coins (about 1 1/2 cups)
- 4 garlic cloves, minced
- 1 tbsp tomato paste
- 1/2 cup (120 ml) dry white wine (or extra broth)
- 3 cups (720 ml) low-sodium chicken broth
- 6 fresh thyme sprigs (or 2 tsp dried thyme)
- 1 bay leaf
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tbsp cornstarch + 2 tbsp water (optional, to thicken)
- 2 tbsp chopped fresh parsley (for serving)
Do This
- 1. Heat oven to 325°F (165°C). Pat chicken dry; season with salt and pepper; dust with flour.
- 2. Sear thighs skin-side down in oil in a Dutch oven (6–8 minutes). Flip 2 minutes; remove.
- 3. Brown mushrooms in butter (8–10 minutes), then sauté onion and carrots (6–8 minutes). Add garlic (30 seconds) and tomato paste (1 minute).
- 4. Deglaze with wine (2 minutes). Add broth, thyme, bay leaf, Worcestershire, and Dijon.
- 5. Return chicken skin-side up; bring to a gentle simmer. Bake uncovered 55–65 minutes until tender (at least 165°F / 74°C).
- 6. Optional: thicken with cornstarch slurry at a simmer (2–3 minutes). Taste and adjust seasoning.
- 7. Rest 5 minutes, garnish with parsley, and serve hot.
Why You’ll Love This Recipe
- Deep, savory flavor: Browning the chicken and mushrooms builds a rich base before the slow simmer.
- Comforting and hearty: Tender chicken thighs, carrots, and mushrooms make it a full-meal stew.
- Mostly hands-off: Once it goes in the oven, it quietly simmers until the chicken turns fall-apart tender.
- Great leftovers: The flavor gets even better after a night in the fridge.
Grocery List
- Meat & Poultry: bone-in, skin-on chicken thighs
- Produce: cremini mushrooms, yellow onion, carrots, garlic, fresh thyme (optional), fresh parsley
- Dairy: unsalted butter
- Pantry: olive oil, all-purpose flour, tomato paste, dry white wine (optional), low-sodium chicken broth, bay leaf, Worcestershire sauce, Dijon mustard, cornstarch (optional), kosher salt, black pepper
Full Ingredients
Chicken
- 6 bone-in, skin-on chicken thighs (about 2 1/2 lb / 1.1 kg)
- 1 1/2 tsp kosher salt
- 3/4 tsp black pepper
- 2 tbsp all-purpose flour (for lightly coating the chicken)
- 1 tbsp olive oil (for searing)
Vegetables & Aromatics
- 2 tbsp unsalted butter
- 12 oz (340 g) cremini mushrooms, sliced 1/4 inch thick
- 1 large yellow onion, diced (about 2 cups)
- 3 medium carrots, sliced into 1/4-inch coins (about 1 1/2 cups)
- 4 garlic cloves, minced
- 1 tbsp tomato paste
Broth, Herbs & Seasonings
- 1/2 cup (120 ml) dry white wine (or replace with 1/2 cup additional broth)
- 3 cups (720 ml) low-sodium chicken broth
- 6 fresh thyme sprigs (or 2 tsp dried thyme)
- 1 bay leaf
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
To Finish (Optional but Recommended)
- 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry, for thickening)
- 2 tbsp chopped fresh parsley (for serving)
- Additional kosher salt and black pepper, to taste
Step-by-Step Instructions
Step 1: Preheat and prep the chicken
Set an oven rack in the lower-middle position and preheat the oven to 325°F (165°C).
Pat the chicken thighs very dry with paper towels (this helps the skin brown instead of steaming). Season all over with 1 1/2 tsp kosher salt and 3/4 tsp black pepper. Sprinkle the 2 tbsp flour over the chicken and rub it in to form a thin, even coating.
Step 2: Sear the chicken to build flavor
Heat a large, heavy pot or Dutch oven (5–7 quarts) over medium-high heat. Add 1 tbsp olive oil. When the oil is shimmering, place the chicken thighs in skin-side down (work in batches if needed to avoid crowding).
Sear for 6–8 minutes without moving them, until the skin is deeply golden and much of the fat has rendered. Flip and cook 2 minutes on the second side. Transfer chicken to a plate; leave the drippings in the pot.
Step 3: Brown the mushrooms
Reduce heat to medium. Add 2 tbsp butter. Add the sliced mushrooms and spread them in an even layer. Cook for 8–10 minutes, stirring occasionally, until the mushrooms release their moisture and then start to brown.
If the pot looks dry at any point, that is fine; browned bits on the bottom are flavor. If anything is threatening to burn, lower the heat slightly.
Step 4: Soften the onions and carrots, then bloom the aromatics
Add the diced onion and sliced carrots to the mushrooms. Cook, stirring occasionally, for 6–8 minutes, until the onion is softened and turning translucent.
Add the minced garlic and cook for 30 seconds, just until fragrant. Stir in the 1 tbsp tomato paste and cook for 1 minute to deepen its flavor.
Step 5: Deglaze and build the stew broth
Pour in the 1/2 cup dry white wine (or additional broth). Scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Simmer for 2 minutes to cook off the sharp alcohol edge.
Stir in the 3 cups chicken broth, thyme, bay leaf, 1 tsp Worcestershire, and 1 tsp Dijon mustard. Bring the liquid to a gentle simmer.
Step 6: Slow simmer in the oven until tender
Nestle the chicken thighs back into the pot skin-side up, so the skin stays mostly above the liquid (this helps it stay as crisp as possible in a stew).
Transfer the pot to the oven and cook uncovered for 55–65 minutes, maintaining a gentle simmer. The stew is ready when the chicken is very tender and registers at least 165°F (74°C) in the thickest part (thighs often become most succulent closer to 175–185°F).
Step 7: Thicken (optional), season, and serve
Remove the pot from the oven. Carefully transfer the chicken to a plate. Discard the thyme sprigs and bay leaf.
For a thicker, stew-like broth: bring the pot to a gentle simmer on the stove over medium heat. Stir the cornstarch slurry again (it settles quickly), then drizzle it into the simmering stew while stirring. Cook for 2–3 minutes until glossy and lightly thickened.
Taste and adjust with additional salt and pepper as needed. Return the chicken to the pot, spoon broth and vegetables over the top, rest 5 minutes, and finish with chopped parsley. Serve hot.
Pro Tips
- Dry the chicken well: Moisture is the enemy of browning. Patting the thighs dry makes a noticeable difference in flavor.
- Don’t rush the mushrooms: Let them sit long enough to brown. That deep, savory flavor is the backbone of the stew.
- Keep the skin above the liquid: Nestling the chicken skin-side up helps it avoid turning completely soft.
- Low and slow wins: Keep the oven at 325°F for steady simmering and tender thighs.
- Season at the end: Broth reduces as it cooks, so final salt adjustments are best done right before serving.
Variations
- Creamy chicken and mushroom stew: After cooking, stir in 1/2 cup (120 ml) heavy cream and simmer gently for 2 minutes. (Avoid a hard boil.)
- Herby lemon finish: Add 1 tsp finely grated lemon zest and 1 tbsp lemon juice at the end to brighten the rich broth.
- Extra-vegetable version: Add 2 cups (about 6 oz / 170 g) chopped kale during the last 10 minutes of cooking (stovetop simmer after the oven) until wilted.
Storage & Make-Ahead
Let the stew cool to room temperature for no more than 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat until the chicken and broth reach 165°F (74°C). Add a splash of broth if it thickens too much in the fridge.
Make-ahead tip: This stew tastes even better the next day. You can cook it completely, cool, refrigerate overnight, then skim off any solidified fat before reheating for a slightly lighter finish.
Freezing: Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently. (The texture of the mushrooms softens a bit after freezing, but the flavor remains excellent.)
Nutrition (per serving)
Approximate, based on 6 servings: 420 calories, 33 g protein, 26 g fat, 12 g carbohydrates, 2 g fiber, 650 mg sodium.
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