Chicken and Mushroom Stew

This came in my newsletter this morning. I'm going to try it in the crock pot this weekend. HG

Chicken and Mushroom Stew
Copyright © 2002 by George Hirsch
4 Servings

1 (3 lbs.) chicken, cut into eight pieces
2 tbsp flour
2 tbsp olive oil
1/2 cup onion, chopped
1/2 cup shitake mushrooms, sliced
1/2 cup crimini mushrooms, sliced
1/2 cup oyster or horn mushrooms, whole
1/2 cup Portobello mushrooms, sliced
1 tsp thyme
Pinch nutmeg
1/2 cup dry white wine, or Beaujolais Nouveau
1 cup chicken broth
1/4 cup non-fat half & half
1/2 loaf of French bread, sliced brushed with olive oil and toasted

Pre-heat a large sauté pan to a high. Dust chicken with flour. Add olive oil and onions and sauté for one minute. Add the chicken and brown on all sides. Toss in mushrooms and sauté until they are light brown, about 5-10 minutes. Add the wine, cook for two minutes, then broth, thyme, nutmeg, cover pan, and simmer for 20 minutes. Add the half & half.

Layer the toasted bread on a large deep platter. Pour finished stew over top and serve.



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