CHICKEN RAGOUT WITH PEAS AND MUSHROOMS

SERVES 4-6

I have had this recipe for years and can't remember where I got it. In any case, it is very good.

INGREDIENTS

1/4 cup plus 3 tablespoons all-purpose flour

1 whole chicken (about 3 pounds) cut up

1/3 cup olive oil

2 medium onions, chopped

4 cloves garlic, finely chopped

1 pound 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) low-salt chicken broth

1 cup dry white wine

1 package (10 ounces) frozen peas

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 water in a cup. Gradually stir into stew. 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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