Chicken and Mushroom Stew
Chicken and Mushroom Stew – phase 1-4, serves 4
Adapted from Serious Eats
1 tablespoon olive oil
4 grilled chicken breasts, cubed
1 cup celery, minced
3 tablespoons garlic, minced
3 cups oyster mushrooms, quartered
2 cups assorted wild mushrooms (whatever’s interesting at the market), cut into 1/2-inch pieces
1/2 cup vinegar
1 cup dried porcini mushrooms
1 quart low fat chicken stock or vegetable stock
2 Pinches chopped fresh sage
1 cup loosely packed fresh kale, chopped
1/2 cup enoki mushrooms, separated
Sea salt and cracked black pepper
In a large saucepan, heat the olive oil over medium heat for 2 minutes. Add the garlic, and celery. Sauté the mixture for 5 minutes or until the ingredients are nearly caramelized.
Add the oyster and wild mushrooms, and then continue to sauté the mixture for an additional 5 minutes, or until the vegetables are nearly browned. Immediately deglaze the pan with the vinegar, and then bring to a boil for 30 seconds.
Add the dried mushrooms, kale, chicken and the chicken or vegetable stock. Bring to a boil, decrease the heat to low, and simmer until the soup reaches the desired consistency. Swirl in the sage, and enokis, and then remove from the heat. Season it with the sea salt and pepper and sprinkle top with more sage.