Categories: Chicken, Main Dish, Rachael Ray, Stew

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.

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