Chicken and Mushroom Stew


  • 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


  1. 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.
  2. Season chicken with salt and pepper, sprinkle with flour. Add chicken to pot and cook for 3-4 minutes.
  3. Add onions, garlic, potatoes, celery, bay leaf, thyme, salt, and pepper. Continue to cook for 5 minutes, stirring frequently.
  4. Add wine and cook for 1 minute.
  5. Add chicken stock and bring to simmer. Return mushrooms to pot. Simmer for about 10 minutes. Fish out bay leaf and discard.
  6. Serve stew with warm crusty bread.

(recipe adapted from Rachael Ray)

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