Mushroom Apple Skillet Stew

French autumn cooking often pairs earthy mushrooms with orchard fruit and a splash of hard cider. This one-pan skillet stew browns chicken thighs with cremini, shiitake, firm apples, and pumpkin for a cozy harvest dinner.

Serves 4 · 20 min prep · 40 min cook

Estimate for one serving

• 385 cal
• 28g protein
• 32g carbs
• 15g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 lb mixed mushrooms (cremini and shiitake)
• 1 lb boneless chicken thighs
• 2 firm apples
• 1 1/2 cups fresh pumpkin cubes
• 1 large leek
• 2 medium carrot
• 3 garlic cloves
• 1 Tbsp leaves fresh thyme
• 1 bay leaf
• 2 1/2 cups chicken or vegetable broth
• 3/4 cup dry hard cider or apple cider
• 2 Tbsp olive oil
• 1 Tbsp Dijon mustard
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup fresh parsley
• optional crusty bread for serving

Instructions

1. 1Pat the chicken thighs dry and season both sides with salt and pepper. Slice the mushrooms thickly. Core and chunk the apples. Cube the pumpkin. Clean and slice the leek into half-moons. Slice the carrots. Mince the garlic.
2. 2Heat olive oil in a deep 12-inch skillet or Dutch oven over medium-high heat. Brown the chicken thighs in batches until golden on both sides, about 3 to 4 minutes per side. Transfer to a plate; they will finish cooking later.
3. 3Add the mushrooms to the same skillet with salt. Cook undisturbed for 2 minutes, then stir until they brown and release their juices, 6 to 8 minutes total.
4. 4Stir in the leek, carrot, and pumpkin. Cook until the leek softens and the vegetables pick up fond from the pan, about 5 minutes. Add the garlic and thyme and cook 30 seconds until fragrant.
5. 5Pour in the hard cider and scrape up every browned bit. Let it bubble and reduce by half, about 3 minutes.
6. 6Stir in the broth, Dijon, bay leaf, and apple chunks. Nestle the chicken back into the skillet along with any juices.
7. 7Bring to a gentle simmer, then lower the heat to medium-low. Cover partially and cook 18 to 22 minutes until the chicken is cooked through, the pumpkin is tender, and the apples hold their shape but soften.
8. 8Remove the bay leaf. Taste and adjust salt and pepper. The stew should taste earthy from the mushrooms with a bright apple finish.
9. 9Scatter chopped parsley over the top. Ladle into shallow bowls and serve with crusty bread if desired for soaking up the light broth.