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My Mother's Cooking - Chicken Stew with Mushrooms, Peppers and Tomatoes

Updated on December 17, 2012

Chicken Stew with Mushrooms, Peppers and Tomatoes

Chicken Stew
Chicken Stew
My Mother's Cooking
My Mother's Cooking
Chicken Stew
Chicken Stew
Red Bell Peppers
Red Bell Peppers
Raw Chicken Thighs
Raw Chicken Thighs

My Mother's Cooking

Cast your vote for Chicken Stew


Chicken Stew with Mushrooms, Peppers and Tomatoes


In the summer, when the green peppers ripened in our garden, my mother would add them to her chicken stew along with onions and tomatoes. Sometimes she would also add mushrooms to make a very tasty stew, which she served over rice.


My mother generally started with a whole chicken, but I only use the thighs because everyone in my family likes dark meat. I also use red bell peppers, which are milder, but you can use any kind that you want. I coat the thighs with flour and cook them in hot oil until the skins are crisp. If you don’t eat skins, they are easily removed from the finished dish.


I strongly suggest that you do not use boneless, skinless chicken since you will lose a lot of flavor if you do.




Preparation Time:

60 Minutes

Cooking Time:

1 ½ Hours

Cooking Temperature:

300 F



6 Large Chicken Thighs (about 2 lbs.)

¼ Cup Cooking Oil

½ Cup Flour

2 Large Red Peppers, seeded and cut into ½ x 2 inch strips

4 Medium Onions peeled and coarsely chopped

16 Oz. of Button Mushrooms Washed, trimmed and cut in half

8 Garlic Cloves peeled and finely chopped

1-32 Oz. Box of Chicken Stock

1-28 Oz. Can of Crushed Tomatoes

1 Tablespoon Dried Basil

1 Tablespoon Dried Thyme

2 Teaspoons Salt

½ Teaspoon Black Pepper

1 Cup of Long Grain white Rice


Cooking Instructions:

  1. Combine the flour, salt and pepper in a one-gallon ziplock bag and coat two chicken thighs at one time by placing them in the bag, sealing it and shaking the bag until they are evenly coated. Repeat the process for all six thighs.
  2. Heat the oil in a large frying pan or Dutch oven and brown the thighs on all sides beginning with the fat side down. In particular, the fat should be crisp and golden brown.
  3. Remove the chicken and gently cook the mushrooms, peppers and onions until they are soft but not browned.
  4. Add the chicken stock and deglaze the pan.
  5. If you are not using a Dutch oven, transfer the vegetables and stock to a large covered baking dish or roasting pan and continue.
  6. Add the crushed tomatoes, garlic and the remaining ingredients except the rice and return the chicken thighs to the pan.
  7. Continue cooking, covered in a 300 F oven for about 1-1/2 hours until the chicken is ready to fall off of the bone.
  8. Gently stir the contents with a slotted spoon from time to time to keep things from sticking as the sauce gradually thickens.
  9. About half way through, taste the sauce and adjust the seasoning if necessary. My mother often liked to add a couple of tablespoons of ketchup to add a touch of sweetness but that is purely optional.
  10. About 30 minutes before the chicken is done, rinse the cup of rice with cold water to remove any excess starch. Then bring it to a gentle boil in a small covered saucepan with two cups of water and a pinch of salt. Simmer on low heat for 15 minutes and then turn it off and let it sit covered until you are ready to eat.

Serve with a simple tossed salad and a bottle of Pinot Grigio or your favorite white wine.


Italian Chicken Stew

How to make white steamed rice?

North Central Wisconsin where I learned how to cook from my mother

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    • Vacation Trip profile image

      Susan 4 years ago from India

      Looks so delicious and the recipe sounds interesting. Thanks for sharing.

    • daisydayz profile image

      Chantele Cross-Jones 5 years ago from Cardiff

      Oh that sounds yummy! Great winter warming soup and simple too.

    • mary615 profile image

      Mary Hyatt 6 years ago from Florida

      This sounds delicious! I've bookmarked it, cause I really want to try it.

    • profile image

      Sueswan 6 years ago

      I have bookmarked this one. Stews are the perfect food on a cold winter's day and your Mother's recipe sounds delicious.

    • Gypsy Rose Lee profile image

      Gypsy Rose Lee 6 years ago from Riga, Latvia

      I love stews. Thanks for another great recipe. Will try this.

    • Movie Master profile image

      Movie Master 6 years ago from United Kingdom

      Just the food for this time of year...

      I love stew, but have never tried chicken, I am looking forward to trying this.

      Thank you for sharing.

    • writer20 profile image

      Joyce Haragsim 6 years ago from Southern Nevada

      The word stews always reminds me of my school meal the were disgusting.

      Your chicken stew sounds good saving it for later.

      Voted up, useful and interesting.

    • Rosemay50 profile image

      Rosemary Sadler 6 years ago from Hawkes Bay - NewZealand

      I love stews of any kind, but must admit I have never made one with chicken so I will definitely be trying this one.

      Thank you for sharing it with us.

    • profile image

      Ghaelach 6 years ago

      Hi rj.

      I'm always interested when someone say chicken. It's my favorite and i think it is one of the most versatile foods to work with.

      When things get back to normal I'll be giving this recipe a try.

      Happy New Year.

      LOL Ghaelach

    • Tjgeitz1990 profile image

      Tjgeitz1990 6 years ago from Bethlehem, PA

      thanks for following, this looks really good. I am going to have to give it a try. happy new years eve.

    • algarveview profile image

      Joana e Bruno 6 years ago from Algarve, Portugal

      I find stews are very conforting food, specially in the cold season. It seems delicious. Will try it. Happy new year.