Baby And Big Bella Mushroom And Chicken Stew Recipe

Name: Baby And Big Bella Mushroom And Chicken Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

689

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Baby And Big Bella Mushroom And Chicken Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baby And Big Bella Mushroom And Chicken Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions