Serves 4
When you hear the word “stew,” it usually means something that has slowly simmered for hours. Here, mushrooms, aromatic vegetables and chicken are sweated until tender, after which they are briefly simmered in broth and then are finished with previously cooked grains. A hearty and healthy stew-like dish results in a matter of minutes versus hours.
Ingredients
- 2 Tbsp. Olive Oil
- 1 Onion, sweet variety, medium dice
- 2 Celery ribs, large, trimmed, medium dice
- 2 Carrots, large, trimmed, peeled, medium dice
- 1 Leek, white part only, quartered, washed well, medium dice
- 1/2 tsp. Thyme Leaves, fresh
- 1 Bay Leaf
- 1 lb. Chicken Thighs, boneless, skinless, cut into 1/2” chunks
- 3 cups Mushrooms, assorted, cut into 1/2” pieces
- 1/2 cup White Wine, dry
- 1 Qt. Chicken Broth or Stock
- 2 cups Wheat Berries, fully cooked
- To Taste: Kosher or Sea Salt
- To Taste: Black Pepper, freshly ground
- 1 Tbsp. Chives, fresh, minced
Directions
In a medium-sized frying pan, over medium-low heat, cook the onions, celery, carrots and leeks, without coloring, in the olive oil. Add the thyme and bay leaf. Cook until tender and very aromatic. Stir often to prevent scorching. Add the chicken, stir and continue to cook until the chicken is no longer raw. Add the mushrooms, stir and raise the heat to medium. Cook the mushrooms until no longer tender. Add the wine and raise the heat to medium-high. Cook until the wine is just about evaporated. Add the broth and bring to a simmer. Reduce the liquid slightly, and then add the cooked wheat berries. Bring back to a simmer and cook until the grains are entirely heated through and the liquids are slightly thickened. Season to taste with salt and pepper. Remove the bay leaf and serve, scattering fresh chives atop the servings.
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