Chicken Stew
"My friend Terri made this for me and it was so delicious that I had to have the recipe. Now I make it all the time"
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 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 white 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
directions
- In stockpot bring stock to boil.
- Add chicken; cover and simmer over medium-low heat for 30 minutes or until juices run clear when chicken is pierced.
- With slotted spoon, remove to plate; let cool.
- Meanwhile, cut carrots in half diagonally.
- Add carrots and potatoes to pot; cook, covered, for 10 minutes.
- Add onions; simmer covered, for 5 minutes or until tender.
- Drain, reserving stock; if necessary, add enough more stock to make 5 cups (1.25L).
- Remove meat from bones; cut into bite size chunks.
- Return clean pot to medium-high heat; melt butter.
- Add onion, celery and mushrooms; cook, stirring often, for about 8 minutes or until softened.
- Add flour, thyme, salt & pepper; cook, stirring for 1 minute.
- 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.
- Stir in chicken, potato mixture, cream and peas.
- Cover and cook, without lifting lid for about 15 minutes.
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