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Baby and Big Bella Mushroom and Chicken Stew

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“Rachael Ray”

Ingredients Nutrition


  1. Preheat a large pot over high heat.
  2. 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.
  3. Remove the mushrooms from the pot to a plate; return the pot to the heat; add in 2 tablespoons olive oil.
  4. Season the chicken with salt and pepper; then sprinkle it with the flour.
  5. 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.
  6. Continue to cook 5 minutes, stirring frequently.
  7. 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.
  8. Simmer for about 10 minutes.
  9. Add in the peas and parsley; simmer 1 minute.
  10. Discard the bay leaf; serve with warm crusty bread.

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