Best Baby And Big Bella Mushroom And Chicken Stew Recipes

Baby and Big Bella Mushroom and Chicken Stew image

Provided by ratherbeswimmin

Categories Vegetable

Time 57m

Yield 4 serving(s)

Number Of Ingredients 18

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

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.

Nutrition Facts : Calories 642.1, Fat 18.7, SaturatedFat 3.2, Cholesterol 75.6, Sodium 510.9, Carbohydrate 67.1, Fiber 8.2, Sugar 12.9, Protein 44.1

Baby and Big Bella Mushroom and Chicken Stew image

Yield 4 servings

Number Of Ingredients 18

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

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.