Chardonnay Chicken & Wild Mushroom Stew Recipe

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Ingredients:

Serving

1 tbsp olive oil, divided
2 lbs boneless chicken breasts or 2 lbs boneless chicken thighs, cut into bite-sized pieces
1 tbsp dijon mustard
3/4 tsp salt, divided
1/2 tsp pepper, divided
1 tbsp dried porcini mushrooms
1/2 cup boiling water
1 cup chardonnay wine
1 cup rich chicken broth
1/2 tsp dried tarragon, divided
1 cup instant rice , prepared according to box directions
2 tbsp unsalted butter
1/4 lb shiitake mushroom , destemmed & caps quartered
2 shallots, chopped
1/4 lb cremini mushroom, quartered ( italian brown mushrooms)
1/4 lb portabella mushroom, halved & sliced
3/4 tsp lemon juice
1/8 cayenne pepper
1 tsp cornstarch
1/4 cup heavy cream
1 tbsp fresh parsley, chopped (to garnish )

Directions:

In a dutch oven or stockpot, heat 1/2 tablespoon olive oil over med-high heat; sauté chicken with dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper, until golden brown (8 minutes).
In a small bowl, soak dried porcinis in boiling water until soft (15-20 minutes).
Remove chicken to a plate.
Pour in the wine and bring to a boil, scraping up any bits of chicken left in the pan.
Return the chicken and add the stock, 1/4 teaspoon each tarragon, salt, and pepper.
Cover pan, and let simmer over med-low heat until chicken is tender (25-30 minutes).
Remove the porcini from their soaking liquid, and squeeze them out over the bowl to remove excess liquid.
Strain soaking liquid and reserve.
Rinse porcini to remove any sand or grit; then chop.
In a large skillet, melt butter with 1/2 tablespoon olive oil; sauté the shiitake mushrooms, over med-high heat, for 2 minutes.
Add the shallots, the cremini, and the portobello; cook, tossing often, until lightly browned (2-3 minutes).
Season with remaining 1/2 teaspoon tarragon, 1/4 teaspoon salt, and 1/8 teaspoon pepper, the lemon juice, and the cayenne pepper.
Add the porcini and reserved liquid, and let boil, stirring constantly, until liquid is reduced by half (1-2 minutes).
Scrape the contents of the skillet into the dutch oven and simmer for 10 minutes.
Blend the cornstarch into the cream until smooth; stir mixture into the stew.
Let simmer for 2 minutes.
Garnish with parsley and serve over rice.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	626.98 Kcal (2625 kJ)
Calories from fat	192.18 Kcal
		% Daily Value*
Total Fat	21.35g	33%
Cholesterol	159.32mg	53%
Sodium	1449.96mg	60%
Potassium	1258.82mg	27%
Total Carbs	44.6g	15%
Sugars	6.48g	26%
Dietary Fiber	4.54g	18%
Protein	55.31g	111%
Vitamin C	10.3mg	17%
Vitamin A	0.1mg	2%
Iron	42.7mg	237%
Calcium	80.5mg	8%

Amount Per 100 g
Calories	110.57 Kcal (463 kJ)
Calories from fat	33.89 Kcal
		% Daily Value*
Total Fat	3.77g	33%
Cholesterol	28.1mg	53%
Sodium	255.7mg	60%
Potassium	221.99mg	27%
Total Carbs	7.86g	15%
Sugars	1.14g	26%
Dietary Fiber	0.8g	18%
Protein	9.75g	111%
Vitamin C	1.8mg	17%
Iron	7.5mg	237%
Calcium	14.2mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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