Baby And Big Bella Mushroom And Chicken Stew - cooking recipe

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

Preparation

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.