Ingredients

4 servings

　　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

　　

Step 1

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.

　　

Step 2

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.

　　Rachael Ray 365: No Repeats