- 4 tablespoons EVOO
- 2 portobello mushroom caps, gills removed, cut in half and thinly sliced
- 1-10oz. container shitake mushrooms, thinly sliced
- 4 boneless, skinless chicken breasts, cut into bite-size pieces
- salt and pepper
- 1/4 cup flour
- 1 large yellow onion, chopped
- 4 garlic cloves, chopped
- 4 medium red potatoes, thinly sliced
- 2 celery ribs, thinly sliced
- 1 bay leaf
- 1 tablespoon fresh thyme, chopped
- 3/4 cup dry white wine
- 1 quart chicken stock
- 1 cup frozen peas
- 1 cup fresh flat-leaf parsley, chopped
Directions
- Preheat large soup pot over high heat. Add 2 tablespoons EVOO. Add mushrooms and cook, stirring occasionally, for 5-6 minutes until mushrooms are brown. Remove from pot and set on plate. Add 2 more tablespoons EVOO.
- Season chicken with salt and pepper, sprinkle with flour. Add chicken to pot and cook for 3-4 minutes.
- Add onions, garlic, potatoes, celery, bay leaf, thyme, salt, and pepper. Continue to cook for 5 minutes, stirring frequently.
- Add wine and cook for 1 minute.
- Add chicken stock and bring to simmer. Return mushrooms to pot. Simmer for about 10 minutes. Fish out bay leaf and discard.
- Serve stew with warm crusty bread.
(recipe adapted from Rachael Ray)