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 (EVOO); 2 portobello mushroom caps, black gills scraped with a spoon, cut in half, and then thinly sliced; 1 10-ounce container cremini (baby portobello) mushrooms, brushed clean and cut into quarters; 4 boneless, skinless chicken breast halves cut into bite-size pieces; Salt and freshly ground black pepper; 1/4 cup all-purpose flour (3 rounded tablespoonfuls); 1 large yellow onion, chopped; 4 garlic cloves, chopped; 4 medium red bliss potatoes, thinly sliced; 1 medium carrot, peeled and thinly sliced; 1 celery rib with greens, thinly sliced; 1 bay leaf, fresh or dried; 1 tablespoon fresh thyme leaves, chopped (from 4 sprigs); 3/4 cup dry white wine; 1 quart chicken stock or broth; 1 cup frozen peas; 1 cup fresh flat-leaf parsley leaves (a few generous handfuls), chopped; Crusty, farmhouse-style bread

Servings: persons

4 tablespoons extra-virgin olive oil (EVOO)
2 portobello mushroom caps, black gills scraped with a spoon, cut in half, and then thinly sliced
1 10-ounce container cremini (baby portobello) mushrooms, brushed clean and cut into quarters
4 boneless, skinless chicken breast halves cut into bite-size pieces
Salt and freshly ground black pepper
1/4 cup all-purpose flour (3 rounded tablespoonfuls)
1 large yellow onion, chopped
4 garlic cloves, chopped
4 medium red bliss potatoes, thinly sliced
1 medium carrot, peeled and thinly sliced
1 celery rib with greens, thinly sliced
1 bay leaf, fresh or dried
1 tablespoon fresh thyme leaves, chopped (from 4 sprigs)
3/4 cup dry white wine
1 quart chicken stock or broth
1 cup frozen peas
1 cup fresh flat-leaf parsley leaves (a few generous handfuls), chopped
Crusty, farmhouse-style bread

1
Preheat a large sauce pot over high heat.
2
Add 2 tablespoons of the EVOO (twice around the pan).
3
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.
4
Remove the mushrooms from the pot to a plate, return the sauce pot to the heat, and add 2 more tablespoons of EVOO.
5
Season the chicken with salt and pepper, then sprinkle it with the flour.
6
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.
7
Continue to cook for 5 minutes, stirring frequently.
8
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.
9
Simmer for about 10 minutes.
10
Add the peas and parsley and simmer for 1 minute more.
11
Fish out the bay leaf and discard.
12
Serve the stew with some crusty bread.

689

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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 (EVOO), 2 portobello mushroom caps, black gills scraped with a spoon, cut in half, and then thinly sliced, 1 10-ounce container cremini (baby portobello) 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.

Baby and Big Bella Mushroom and Chicken Stew

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