Funi’s Chicken &

Mushroom Stew

Funi’s take on the infamous chicken & mushroom stew.


8-12 chicken thighs and drumsticks or chicken pieces

1 tsp salt

1/2 tsp ground, black pepper

3 Tbsp butter, melted

1 onion, chopped

3 cloves garlic, minced

1 tsp thyme, finely chopped

400 g wild mushrooms, chopped

500 ml heavy cream

500 ml chicken stock

3 Tbsp grated parmesan cheese


1. In a heavy pan over medium high heat, melt the butter. Sprinkle chicken thighs and drumsticks on both sides with salt and pepper. Add chicken to the pan and cook on both sides until browned, about 5 minutes per side. Remove chicken from the pan.

2. Add onions and sauté until soft and translucent, about 3 minutes.

3. Add garlic, thyme and mushrooms, cook until mushrooms are soft and have darkened in color, and then add the chicken to the pan and cook for 5- 8 minutes.

4. Add the cream and the stock and stir in the half of the Parmesan cheese, stir until melted. Add the remaining half, stir until combined and cook until sauce has thickened, about 10 minutes. Add salt and pepper to season and serve over rice or pasta or pap.