Place the chicken, herbs, celery and stock in a large pot. Cover and simmer gently for 45 minutes to 1 hour or until chicken falls off the bone.
Remove chicken from the stock and allow to cool. Remove all meat from the bones and tear into bite size pieces. Strain the stock and set aside.
Heat the butter and sauté the onion and green pepper until soft. Add the mushrooms and fry until almost cooked.
Add the wine and allow to reduce slightly. Add the flour and stir in the cup of reserved stock and cream. Bring to the boil, then simmer uncovered until thickened.
Add the peas and chicken pieces and allow to heat through (Add more reserved stock if too thick).
Season with freshly ground salt and pepper and serve with fluffy white rice or pasta.
Reprinted with permission of Bits of Carey. To see more
recipes, click here.