Spanish Chicken Stew - Estofado de Pollo

Ingredients:

1 whole fryer, cut up or 8-10 pieces of chicken
¼ cup extra virgin spanish olive oil
2 cups of white mushrooms, sliced
4-5 large cloves of garlic, unpeeled
1 ½ cups dry white wine
1 large yellow onion, coarsely chopped
1 medium sweet red pepper
2 peeled carrots, cut into large pieces
1 16 oz. can green peas, drained
salt and pepper to taste

Procedure:

Remove excess fat and skin from chicken, rinse in cold water and pat dry with paper towels. In a large, deep frying pan or skillet, heat olive oil and brown chicken for 5-7 minutes on medium high heat. Add mushrooms, garlic, onion, carrots and sweet red pepper to pan and sauté until mushrooms are softened and onion is translucent, approximately 5 minutes on medium heat. Add white wine to skillet and turn heat to high until broth boils, then reduce and simmer until chicken is cooked thoroughly and liquid is reduced a bit and thickens, 20-30 minutes. Check the pan while chicken is cooking and add more broth or water if necessary. Just before serving, add green peas to pan and stir well. Serve with home-fried potatoes.