Baby and Big Bella Mushroom and Chicken Stew

Rachael Ray

• Ready In: 57 mins
• Serves: 4

Ingredients

• 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 white wine
• 1  quart  chicken stock
• 1  cup  frozen peas
• 1  cup  fresh flat leaf parsley, chopped

Directions

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.