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Chicken Ragout with Peas and Mushrooms

Serves 4 to 6

I found this chicken stew recipe in a magazine years ago, although I cannot remember which publication. I made a few changes and it turned out to be an easy, hearty and delicious main dish for a family dinner or casual entertaining. You can use whatever pieces of bone-in chicken you prefer in place of cutting up a whole chicken.

Ingredients

  • 1/4 cup plus 3 tablespoons all-purpose flour, divided
  • 1 whole chicken (about 3 pounds) cut up
  • 1/3 cup olive oil
  • 2 medium onions, chopped
  • 4 cloves garlic, finely chopped
  • 1 pound cremini or button mushrooms, sliced
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon rubbed sage
  • Salt and pepper to taste
  • 2 bay leaves
  • 1 can (14.5 ounces) chicken broth, preferably low-sodium
  • 1 cup dry white wine or vermouth
  • 1 package (about 10 ounces) frozen peas, not thawed

Coat chicken pieces with the 1/4 cup flour. Heat oil in a large skillet over medium-high heat. Add chicken and brown on both sides; remove from pan and place in a heavy pot. Drain all but 3 tablespoons oil from skillet. Add onions and mushrooms to skillet and sauté over medium heat until onions are tender. Add garlic and sauté an additional minute. Add the seasonings, broth and wine; heat and then pour over chicken. Cover pot and simmer for 1 hour or until chicken is tender. Blend the remaining 3 tablespoons of flour with a small amount of cool water in a cup. Gradually pour into stew, stirring well to avoid lumps. Add peas; bring to a boil. Cook and stir until sauce thickens and peas are hot. Serve with noodles or rice.

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