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STEW RECIPES
Portobella Mushroom and Chicken Stew
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Portobella Mushroom and Chicken Stew |
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Mushrooms are
everywhere in this chicken stew...
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4
Tbs |
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extra virgin olive oil |
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2
large |
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portobello mushroom caps, black gills
scraped with a spoon, cut in half, and
then thinly sliced |
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One
10oz. |
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container cremini (baby portobello)
mushrooms, brushed clean and cut into
quarters |
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4
halves |
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boneless, skinless chicken breasts, cut
into bite-sized pieces |
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salt
and freshly ground black pepper |
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¼
cup |
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flour |
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1
large |
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yellow onion, chopped |
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4
cloves |
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garlic, chopped |
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4
medium |
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red
potatoes, thinly sliced |
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1
medium |
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carrot, peeled and thinly sliced |
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1
rib |
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celery with greens, thinly sliced |
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1
whole |
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bay
leaf |
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1
Tbs |
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fresh thyme leaves, chopped |
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¾
cup |
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dry
white wine |
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1
quart |
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chicken stock or broth |
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1
cup |
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frozen peas |
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1
cup |
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fresh flat-leaf parsley leaves, chopped |
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crusty farmhouse-style bread |
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1 |
Preheat a
large sauce pot over high heat. Add 2 T. of oil.
Add all mushrooms and cook, stirring often, for
5-6 minutes, or until the mushrooms are lightly
browned. Remove mushrooms from the pot and
return the sauce pot to heat. Add 2 more
tablespoons of oil. |
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2 |
Season
chicken with salt and pepper, then sprinkle it
with flour. Add the chicken to the pot and cook
for 3-4 minutes, then add onions, garlic,
potatoes, carrots, celery, bay leaf, thyme,
salt, and pepper. Continue to cook for 5
minutes, stirring frequently. Add wine, cook for
1 minute, then add chicken stock. Bring it up to
simmer, and return mushrooms to the sauce pot.
Simmer for about 10 minutes. Add peas and
parsley and simmer for 1 minute more. Remove bay
leaf. Serve stew with some crusty bread. |
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Servings: 4
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Recipe Source |
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modified from Rachael Ray 365: No Repeats |
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