Baby and Big Bella Mushroom and Chicken Stew

This is another Rachael Ray recipe that is perfect for the chilly fall weather most of you guys are experience. Here in AZ it was 90 degrees today, but I know that it will cool off soon enough.




For this easy stew you will need some chicken, flour, wine, peas, carrots, onion, potatoes, mushrooms, stock, garlic, and some herbs.


Use a spoon to scrape out the ribs from 2 portobello mushrooms. Chop off the stem and chop them up.


Slice up your potatoes.


Chop up and season your chicken.


Now that everything is chopped we can start to cook. Get some oil in a big pan and get the mushrooms in there. Let those cook for about 5 minutes.


While those cook, sprinkle the flour on the chicken.


When the mushrooms are nice and browned, get them out of the pan.


Add some more oil to the pan and drop the chicken in. Cook that for about 4 minutes.


Add in the tasty veggies. Add in your herbs at this point as well. Cook this for about 5 minutes and keep stirring.


Add in the wine and scrape any tasty bits off the bottom of the pan.


Add in the chicken stock and bring it to a simmer. Get the mushrooms back in and cook for about 10 more minutes.


Add in the peas and parsley and simmer for 1 more minute. Go fishing for the bay leaf and throw it out.


This is so perfect for a fall day, and you could easily do this in the crock pot as well. I hope you are all having a great week, thanks so much for reading.