Step 1

Season the chicken with salt and pepper.

Step 2

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.

Step 3

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.

Step 4

Stir in the flour, then add the wine. Bring to a simmer, scraping up any browned bits from the bottom of the pot.

Step 5

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.

Step 6

Stir in the cream and season with more salt to taste.

Step 7

Serve warm.

Step 8

Enjoy!