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.

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 (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.

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