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1
Pour broth in large stockpot and add one bouquet garni. Simmer for 20 minutes and discard. Add the second bouquet garni and simmer another 20 minutes until broth is very aromatic.
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2
Pre-heat oven to 350 degrees.
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3
Cut chicken into bite-size pieces and add to broth. Simmer over medium flame until chicken is cooked through, 5 - 10 minutes. Remove chicken from pot and add root vegetables to the broth. Cook until al dente - about 20 minutes. Don't let vegetables overcook and become mushy.
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4
Melt butter in large saute pan. Add thinly sliced fennel and saute over medium high flame until soft. Remove fennel from pan and add
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5
chopped mushrooms. Saute until lightly browned and soft.
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6
Strain the porcini mushrooms through a fine cloth retaining the liquid. Saute the porcinis in the butter and remove from pan.
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7
Reduce flame to medium and make a roux by adding the 2 tablespoons of flour to the remaining butter (if needed add 1 tablespoon more butter). Whisk until butter a flour have made a smooth, golden paste. Slowly whisk in 1/2 cup of the porcini liquid (and 1/2 cup of wine if desired) and whisk until smooth. Then whisk in the heavy cream until incorporated.
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8
Pour the liquid from the saute pan into the broth in the stock pot. stir well and simmer for 5 - 10 minutes until thickens slightly. If mixture isn't thick enough take 1/2 cup of liquid from pot and add 1 tablespoon flour to it whisking well. Stir back into the broth and simmer over medium flame until mixture reaches desired thickness.
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9
Then put all cooked ingredients back into the stock pot (chicken, root vegetables, fennel and mushrooms). Stir well and simmer for 5 minutes. Stir in fresh peas and continue to simmer for 5 minutes. Add salt and pepper to taste.
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10
Remove stew from stove-top and pour into large ceramic crock and cover with dough. Bake for 20-25 minutes or until crust is golden. Serve immediately.
