Hearty Stewed Chicken with Mushrooms

Ingredients

Chicken thighs

4, skinless and boneless

Olive oil

2 tablespoons

Salt

1 teaspoon, or to taste

Black pepper

1/2 teaspoon, or to taste

Onion

1 large, diced

Garlic

4 cloves, minced

Carrots

2 large, sliced

Button mushrooms

8 ounces, sliced

Chicken broth

4 cups

Bay leaf

1

Thyme

1 teaspoon, dried or 1 tablespoon fresh

Instructions

1. Season the chicken thighs generously with salt and pepper.
2. Heat the olive oil in a large pot or Dutch oven over medium heat. Once hot, add the chicken thighs and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
3. In the same pot, add the diced onion, minced garlic, sliced carrots, and mushrooms. Sauté until the vegetables are softened, about 5-6 minutes.
4. Return the browned chicken to the pot. Pour in the chicken broth and add the thyme and bay leaf.
5. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 45 minutes, or until the chicken is cooked through and tender.
6. Before serving, remove the bay leaf and adjust the seasoning with salt and pepper to taste.