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deconstucted Chicken Stew
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5 from 4 votes

Deconstructed Chicken Stew

If you're looking for comfort food, my deconstructed Chicken Stew, with roasted vegetables, pan fried chicken and mushroom gravy will surely satisfy!
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Course: Entree
Cuisine: American
Keyword: chicken dinner, chicken stew
Servings: 4
Calories: 889kcal
Author: Chef Dennis Littley


Roasted Vegetables

  • 3 medium potatoes cut into chunks
  • 2 carrots peeled and chopped
  • 2 stalks celery chopped
  • 1 medium onion peeled and chopped
  • ½ cup green peas
  • 2 tablespoons olive oil
  • sea salt and black pepper to taste

Pan Fried Chicken

  • 8 chicken thighs boneless skinless
  • 2 large eggs eggs lightly whipped with ¼ milk added to make the egg wash
  • 1 cup all purpose flour seasoned with sea salt and black pepper
  • oil to pan fry chicken

Mushroom Gravy

  • 2 cups mushrooms sliced
  • 3 tablespoons butter
  • 2 tablespoons all purpose flour
  • 2 cups chicken stock


Oven Roasted Vegetables

  • Coat prepared vegetables with olive oil, sprinkle with sea salt and black pepper
  • Place in baking dish and roast in 350 degree oven for 30-40 minutes

Pan Fried Chicken

  • Rinse chicken thighs in cold water, then pat dry with paper towels'
  • Dredge chicken in seasoned flour
  • Dip chicken in egg wash
  • Dredge chicken in seasoned flour and set on plate until ready to fry
  • Add olive oil to a large saute pan and let the pan get very hot before adding floured chicken
  • Pan fry chicken 3-4 minutes or until golden brown over medium high heat, then turn over and cook other side for the same time or until golden brown.
  • Place pan fried chicken in baking dish and finish in oven until chicken has reached an internal temperature of at least 165 degrees.

Mushroom Gravy

  • Add butter to sauce pan and melt
  • Add sliced mushrooms to pan and saute mushrooms until they are almost fully cooked
  • Add flour to pan and stir to make roux mushroom mix, reduce heat to very low and simmer for 5 minutes to allow flour to cook.
  • Add chicken stock and mix well to get out any lumps
  • Add additional stock or water if gravy is too thick.


  • Place roasted vegetables on platter, top with pan fried chicken and then top with mushroom gravy
  • Serve immediately


Calories: 889kcal | Carbohydrates: 42g | Protein: 50g | Fat: 58g | Saturated Fat: 18g | Cholesterol: 341mg | Sodium: 483mg | Potassium: 992mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5808IU | Vitamin C: 12mg | Calcium: 73mg | Iron: 5mg