Preparation time: 25 minutes. Cooking time: 1 1/4 hours. Makes: 5 to 6 servings.

4 lb. (2 kg.) whole chicken
1 tbsp. vegetable oil
2 carrots
1 onion
1/2 lb. (250 g) reg. shitake or oyster mushrooms
2 cloves garlic, c rushed
3 tbsp. flour
2 c. good-quality dry white wine
1 tsp. dried leaf thyme
1 bay leaf
1/2 tsp. freshly ground black pepper
1/4 tsp. salt
3 green onions

1. Cut chicken into 10 pieces. Reserve back and neck for stock or discard. Heat vegetable oil in a wide saucepan set over medium heat. When oil is hot, brown chicken in several batches. (Do not over-crowd pan).

When chicken pieces are golden on both sides, transfer to a bowl. Remove fat from pan and reserve. Reduce heat to medium-low.

2. Meanwhile, slice carrots and onion into 1/2 inch pieces. Cut mushrooms into 1/4 to 1/2 inch thick slices, depending on the variety used.

3. Add carrots and onion to pan. Stir to coat. Add mushrooms and garlic and cook, stirring often, for 3 minutes or until onion begins to soften. Then add vegetables to browned chicken.

4. Add reserved fat (about 1 1/2 tablespoons) to pan. Add flour and stir constantly, scraping bottom gently. Stir until flour is golden, about 2 minutes. Then gradually whisk in wine. Add browned chicken, vegetables and seasonings.

Bring to a boil. Then reduce heat and simmer gently for 1 hour, stirring occasionally, until chicken is cooked through.

5. Thinly slice green onions on the diagonal and sprinkle over chicken just before serving. Stew will keep well, covered and refrigerated, for at least 2 days. It also freezes well.

Per serving 351 calories, 27.8 g protein, 20.8 g fat, 9.9 g carbohydrates, 2.9 mg iron, 44 mg calcium.