8 oz (227 g) white button mushrooms, halved

1 onion, thinly sliced

1/4 cup (60 ml) olive oil

1 red bell pepper, seeded and cubed

2 cloves garlic, finely chopped

1 1/2 lb (675 g) boneless chicken thighs, cubed

3 tablespoons (45 ml) flour

3/4 cup (180 ml) white wine

2 cups (500 ml) chicken broth

2 tablespoons (30 ml) Dijon mustard

2 cups (500 ml) corn kernels, fresh or frozen

1/4 cup (60 ml) small fresh basil leaves (or chopped) (optional)

Salt and pepper

In a large saucepan, brown the mushrooms and onion in half the oil. Add the bell pepper and garlic and cook for about 2 minutes. Set aside in a bowl.

In the same pan, brown the chicken in the remaining oil. Season with salt and pepper. Sprinkle with the flour and stir to combine. Deglaze with the wine and stir. Add the broth and mustard and bring to a boil. Return the vegetables to the pan and add the corn. Cover and simmer gently for about 30 minutes. Adjust the seasoning. Garnish with basil.

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