Step 1

In a large measuring cup with a spout, combine the half and half, chicken broth, Worcestershire sauce, hot sauce, and seasonings and set aside. Measure out remaining ingredients before beginning.

Step 2

Pat the chicken dry and season each side with salt and pepper. Heat olive oil in a 4 ½-quart soup pot over medium-high heat.

Step 3

Add the chicken and cook for 3 minutes per side, until a brown crust has developed. Remove from heat. The middle will still be uncooked.

Step 4

Let the chicken rest for 10 minutes, then cut into bite-sized pieces. The chicken will finish cooking in the sauce, which will also add even more homecooked flavor to it.

Step 5

Add the wine and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the pot. Add the mushrooms, onions, and garlic. Cook for 5-6 minutes, until softened.

Step 6

Add the butter and flour and stir to combine. Cook for 2 minutes, stirring continuously.

Step 7

Reduce heat to medium-low. Add the half and half mixture (from step in small splashes, stirring continuously. Scrape up any remnants from the bottom of the pot as you do so. Add the chicken bouillon.

Step 8

Set heat to medium-high and bring to a boil, then reduce to a simmer. Add the chicken back and simmer, uncovered, for 10 minutes.

Step 9

Add the peas and pimentos. Simmer uncovered for 5-10 more minutes, or until desired consistency is obtained. The longer it simmers, the thicker it will become.

Step 10

Remove from heat and serve over egg noodles, pasta, rice, biscuits, or pastry.