French-style Chicken and Mushroom Stew
By OcadoLife
Published on 10 December 2025
“Creamy and warming, this gluten-free French-style Chicken and Mushroom Stew
is one of my go-to comfort dishes,” says Masterchef finalist and cookbook author Dean Edwards. “It’s rich, easy, full of flavour and has 2 of your 5 a day.”
This recipe was first listed in OcadoLife as gluten free and can be easily adapted to be gluten free. When selecting products or using the add to trolley functionality please always ensure that the ingredients and products you select to purchase are gluten free.Time and servings
40 minsTotal time
4Servings
10 minsPrep time
30 minsCooking time
Ingredients
- 1 tbsp olive oil
- 285g chestnut mushrooms, quartered
- 1 brown onion, finely diced
- 3 celery sticks, finely diced
- 200g carrots, finely diced
- 3 (approx.) large garlic cloves, crushed or grated
- 1 vegetable stock pot, mixed with 500ml boiling water (check for gluten-free)
- 200g cooked chicken, shredded
- 300g easy cook long grain rice
- 100g crème fraîche
- 1 tbsp chopped flat-leaf parsley
Method
Step 1
Heat the olive oil in a large pan over medium-high heat. Tip in the mushrooms and fry for 5 mins. Add the onion, celery, carrot and garlic to the pan with some seasoning; cook for 5 mins more. Add the stock and shredded chicken, then simmer partially covered for 20 mins.Step 2
Meanwhile, cook the rice as per the pack instructions.Step 3
Stir the crème fraîche into the pan with the chicken and scatter over the parsley. Serve with the rice.