Chicken Mushroom Stew

Ingredients

• 2 tablespoons olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 pound boneless, skinless chicken thighs, cut into small cubes
• 1 cup sliced mushrooms
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 cup white wine
• 1 (14-ounce) can diced tomatoes
• 1/2 cup heavy cream
• Salt and pepper, to taste

Directions

1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the chicken and mushrooms, and cook until the chicken is no longer pink, about 5 minutes.
4. Stir in the thyme, oregano, paprika, and cayenne pepper (if using).
5. Add the white wine and bring to a simmer. Simmer for 5 minutes.
6. Add the diced tomatoes and heavy cream. Simmer for 10-15 minutes, or until the sauce has thickened.
7. Season to taste with salt and pepper and serve hot.

Interesting Facts

• The origin of this dish can be traced back to the Mediterranean region of Europe.
• This dish can be served over pasta, rice, or mashed potatoes.
• This dish can also be made with chicken breasts or a combination of dark and white meat.
• Mushrooms can be substituted with other vegetables such as bell peppers, zucchini, or eggplant.