Easy One-Pot Chicken Stew Is the Perfect Cozy Winter Dinner

Reduce the heat to medium. Add the remaining 2 tablespoons olive oil and 1 tablespoon of the unsalted butter. Add the mushrooms and cook, stirring occasionally, until lightly browned, 7 to 8 minutes. Add the remaining 1 tablespoon unsalted butter, onion, and leeks. Season with the remaining 1 teaspoon kosher salt. As the vegetables start to release liquid, scrape up the browned bits from the bottom of the pot and cook until liquid has evaporated and the bottom of the pot begins to brown again, 8 to 10 minutes. Meanwhile, pick the leaves from 2 to 4 large sprigs fresh thyme until you have 1 teaspoon. Cut the chicken into large bite-sized (about 1 1/4-inch) pieces.

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