Botswana Chicken and Wild Mushroom Stew
A comforting and aromatic stew featuring tender chicken and earthy wild mushrooms, simmered in a rich broth with subtle spices, offering a delightful taste of Botswana.
🧂 Ingredients
- 1.2 kg Chicken thighs(bone-in, skin-on, cut into 2-inch pieces)
- 1/4 cup Plain (All Purpose) Flour(approx. 30g)
- to taste Salt
- to taste Cracked black pepper
- 3 tbsp Olive oil
- 400 g Swiss Brown (Cremini) Mushrooms(quartered)
- 1 large Brown (Yellow) Onion(large dice)
- 1 large Carrot(large dice)
- 1 large Celery Rib(large dice)
- 4 cloves Garlic(chopped)
- 2 tbsp Unsalted Butter
- 3/4 cup Dry White Wine(approx. 180ml)
- 1.75 cups Chicken Stock(approx. 420ml)
- 5 sprigs Fresh Thyme
- 2 fresh Bay Leaves
- 100 g Wild mushrooms (optional)(such as shiitake or oyster, sliced)
👨🍳 Instructions
- 1
In a bowl, combine chicken pieces with flour, salt, and pepper. Mix well to coat.
💡 Tip: This coating helps thicken the sauce and creates a golden crust. - 2
Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Brown the chicken in batches until golden brown on all sides. Remove chicken and set aside.
💡 Tip: Avoid overcrowding the pot to ensure proper browning. - 3
Add the remaining 2 tbsp olive oil to the pot. Add mushrooms and sauté until golden brown and their moisture has evaporated, about 6-7 minutes. Remove mushrooms and set aside.
💡 Tip: This step concentrates the mushroom flavor. - 4
Add butter to the pot. Add diced onion, carrot, and celery. Cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
💡 Tip: This mixture is called a mirepoix and forms the flavor base of the stew. - 5
Deglaze the pan with white wine, scraping up any browned bits from the bottom. Let it boil and reduce by two-thirds, about 2-3 minutes.
💡 Tip: Deglazing adds significant flavor to the sauce. - 6
Add chicken stock, thyme sprigs, and bay leaves. Bring to a simmer.
💡 Tip: Tie the thyme sprigs and bay leaves together with kitchen twine for easy removal later (bouquet garni). - 7
Return the chicken and mushrooms to the pot. Ensure the chicken is mostly submerged. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 30 minutes.
💡 Tip: If you prefer a saucier stew, add more chicken stock. - 8
Remove the bouquet garni. If using wild mushrooms, add them now and simmer for another 10-15 minutes until tender.
💡 Tip: Taste and adjust seasoning with salt and pepper. - 9
Serve hot, perhaps with pap (maize meal porridge) or rice.
💡 Pro Tips
- ✓Using bone-in, skin-on chicken thighs adds more flavor and moisture to the stew.
- ✓Feel free to add other root vegetables like potatoes or parsnips.
- ✓If you don't consume alcohol, you can substitute the white wine with more chicken stock.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Incorporate other wild mushrooms for a more complex flavor profile.
- Add a splash of heavy cream or coconut milk in the last 10 minutes of cooking for a richer sauce.