This chicken stew is made with juicy chicken meat, tasty mushrooms, potatoes, carrots and herbs, giving it a full and super tasty flavour. With a cooking time of less than an hour, it can also be a great option for a weekday dinner party.

This stew is the ultimate comfort food. Thick and hot, it will warm you up in cold weather and fill you up when you’re looking for a hearty meal at the end of the day. I love this stew for dinner because it is easy to prepare and makes everyone at my table smile.


1 1/2 lbs. chicken thighs, boneless, skinless, cut into small pieces

2 tablespoons of olive oil

1 medium onion, diced

8 oz of sliced mushrooms

3 medium carrots, peeled and cubed

3 medium potatoes peeled and cubed

4 cups of water or as needed

2 bay leaves

1 teaspoon of salt or to taste

1 tsp. Coffee pepper or as much as you like

1 tsp. turmeric powder optional

1/3 cup chopped parsley

For slurry

2 tablespoons of water

2 tablespoons all-purpose flour


Add oil to the bottom of a large pot. Place on medium-high heat and add diced chicken thighs. Stir until chicken is almost cooked through.

Add the onions, stirring and cooking until translucent.

Then add the mushrooms, stirring for a few more minutes as they cook.

Add the potatoes, carrots, salt, pepper, bay leaves and water to the pan. Make sure the ingredients are covered by the water and cook for 30 minutes over medium-low heat.

Mix 2 tablespoons of water and 2 tablespoons of flour. Add it to the stew. Stir. Add parsley and turmeric, if desired.

Once the stew has reached the desired thickness, it is ready to be served.