Pork Stew With Cipollini, Mushrooms, And Chestnuts

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4 cups fat-free, less-sodium chicken broth

1 1/2 ounces dried mushroom medley

Cooking spray

1 pound cipollini onions, peeled

5 garlic cloves, minced

1/3 cup all-purpose flour

2 pounds boneless Boston butt pork roast, trimmed and cut into bite-sized pieces

2 teaspoons olive oil

3/4 teaspoon salt, divided

1/2 teaspoon black pepper, divided

1 cup dry white wine

2 teaspoons dried rubbed sage

1 1/2 cups (1-inch) slices carrot

1 cup coarsely chopped bottled chestnuts

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