Chicken Stew

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 5 cups chicken stock
• 4 lbs skinless chicken thighs (about 14)
• 1 bunch small carrot, peeled (about 7)
• 4 potatoes, peeled and chopped into 1 inch pieces
• 1 (284 g) package pearl onions, peeled
• 3 tablespoons butter
• 1 onion, chopped
• 3 stalks celery
• 2 cups small mushrooms
• 1/3 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1/2 teaspoon pepper
• 1/4 cup whipping cream
• 1/2 cup frozen peas

Recipe

• 1 in stockpot bring stock to boil.
• 2 add chicken; cover and simmer over medium-low heat for 30 minutes or until juices run clear when chicken is pierced.
• 3 with slotted spoon, remove to plate; let cool.
• 4 meanwhile, cut carrots in half diagonally.
• 5 add carrots and potatoes to pot; cook, covered, for 10 minutes.
• 6 add onions; simmer covered, for 5 minutes or until tender.
• 7 drain, reserving stock; if necessary, add enough more stock to make 5 cups (1.25l).
• 8 remove meat from bones; cut into bite size chunks.
• 9 return clean pot to medium-high heat; melt butter.
• 10 add onion, celery and mushrooms; cook, stirring often, for about 8 minutes or until softened.
• 11 add flour, thyme, salt & pepper; cook, stirring for 1 minute.
• 12 gradually whisk in reserved stock; bring to boil, stirring. reduce heat and simmer, stirring often, for 5 minutes or until thickened enough to coat back of spoon.
• 13 stir in chicken, potato mixture, cream and peas.
• 14 cover and cook, without lifting lid for about 15 minutes.