Baby And Big Bella Mushroom And Chicken Stew Recipes

BABY AND BIG BELLA MUSHROOM AND CHICKEN STEW

Steps:

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

BABY AND BIG BELLA MUSHROOM AND CHICKEN STEW

Steps:

• 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.