1 cup white mushroom (150 g), stemmed and roughly chopped
1 medium yellow onion, diced into ½-inch (1.2 cm) pieces
2 cloves garlic, minced
1 tablespoon unsalted butter
2 Yukon Gold potatoes, peeled and diced into ½-inch (1.2 cm) pieces (about 2 cups)
1 large carrot, diced into ¼-inch (6 mm) pieces (about 1 cup)
2 stalks celery, diced into 1/4 in (6 mm) pieces
¼ cup all purpose flour (30 g)
1 cup dry white wine (240 mL)
2 cups chicken stock (480 mL)
1 ½ tablespoons McCormick® Poultry Seasoning
½ cup frozen peas (70 g)
½ cup heavy cream (120 mL)
Nutrition Info
Calories 514
Fat 21g
Carbs 29g
Fiber 10g
Sugar 6g
Protein 52g
How to Make It
1. Step
Season the chicken with salt and pepper.
2. Step
Heat the vegetable oil in a large Dutch oven over high heat. Add the chicken and cook, stirring occasionally, until browned, about 7 minutes. Remove the chicken from the pot and set aside.
3. Step
Reduce the heat to medium-high and add the mushrooms. Cook until browned, about 3 minutes. Add the onion and cook for another 4 minutes, until starting to brown. Add the garlic and cook for 1 minute, until fragrant. Add the butter, potatoes, carrot, and celery. Cook for about 4 minutes, until lightly browned.
4. Step
Stir in the flour, then add the wine. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
5. Step
Add the chicken stock, cooked chicken, McCormick® Poultry Seasoning, 1 teaspoon salt, and the peas, and bring to a simmer. Reduce the heat to medium and cook for 15 minutes, or until the vegetables are tender and the sauce has thickened slightly.
6. Step
Stir in the cream and season with more salt to taste.
