BABY AND BIG BELLA MUSHROOM AND CHICKEN STEW
Make and share this Baby and Big Bella Mushroom and Chicken Stew recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 57m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat a large pot over high heat.
- 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.
- Remove the mushrooms from the pot to a plate; return the pot to the heat; add in 2 tablespoons olive oil.
- Season the chicken with salt and pepper; then sprinkle it with the flour.
- 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.
- Continue to cook 5 minutes, stirring frequently.
- 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.
- Simmer for about 10 minutes.
- Add in the peas and parsley; simmer 1 minute.
- Discard the bay leaf; serve with warm crusty bread.
Nutrition Facts : Calories 642.1, Fat 18.7, SaturatedFat 3.2, Cholesterol 75.6, Sodium 510.9, Carbohydrate 67.1, Fiber 8.2, Sugar 12.9, Protein 44.1
BABY AND BIG BELLA MUSHROOM AND CHICKEN STEW
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat a large sauce pot over high heat. Add 2 tablespoons of the EVOO (twice around the pan). Add the portobello and cremini mushrooms and cook, stirring every now and then, for 5 to 6 minutes, or until all of the mushrooms are lightly brown. Remove the mushrooms from the pot to a plate, return the sauce pot to the heat, and add 2 more tablespoons of EVOO.
- Season the chicken with salt and pepper, then sprinkle it with the flour. Add the chicken to the pot and cook for 3 to 4 minutes, then add the onions, garlic, potatoes, carrots, celery, bay leaf, thyme, salt, and pepper. Continue to cook for 5 minutes, stirring frequently. Add the wine, cook for 1 minute, then add the chicken stock, bring it up to a simmer, and return the mushrooms to the sauce pot. Simmer for about 10 minutes. Add the peas and parsley and simmer for 1 minute more. Fish out the bay leaf and discard. Serve the stew with some crusty bread.
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