Baby And Big Bella Mushroom And Chicken Stew

Total Time: 57 mins Preparation Time: 30 mins Cook Time: 27 mins

Ingredients

• Servings: 4
• 4 tablespoons extra virgin olive oil
• 2 portabella mushroom caps, underside scraped, cut in half, and then thinly sliced
• 1 (10 ounce) container cremini mushrooms, brushed clean and cut into quarters
• 4 boneless skinless chicken breast halves, cut into bite-size pieces
• salt
• fresh ground black pepper
• 1/4 cup all-purpose flour
• 1 large yellow onion, chopped
• 4 garlic cloves, minced
• 4 medium red potatoes, thinly sliced
• 1 medium carrot, thinly sliced
• 1 celery rib, with greens, thinly sliced
• 1 bay leaf
• 1 tablespoon fresh thyme leave, chopped
• 3/4 cup dry wine
• 1 quart chicken stock
• 1 cup frozen peas
• 1 cup fresh flat leaf parsley, chopped

Recipe

• 1 preheat a large pot over high heat.
• 2 add in 2 tablespoons olive oil; add in both mushrooms; cook, stirring occasionally, for 5-6 minutes, or until all of the mushrooms are lightly brown.
• 3 remove the mushrooms from the pot to a plate; return the pot to the heat; add in 2 tablespoons olive oil.
• 4 season the chicken with salt and pepper; then sprinkle it with the flour.
• 5 add the chicken to the pot; cook 3-4 minutes; then add in the onion, garlic, potatoes, carrots, celery, bay leaf, thyme, salt, and pepper.
• 6 continue to cook 5 minutes, stirring frequently.
• 7 add in the wine; cook 1 minute; then add in the chicken stock; bring it up to a simmer and return the mushrooms to the pot.
• 8 simmer for about 10 minutes.
• 9 add in the peas and parsley; simmer 1 minute.
• 10 discard the bay leaf; serve with warm crusty bread.