Quick and creamy chicken stew
Serves 6
Ingredients
- One 4lbs roasting chicken;
- ½ cup of clarified
butter, butter or other paleo fat;
- 2 onions, chopped;
- 4 cloves garlic, minced;
- 1/4 cup cassava, almond or
coconut flour, or any other paleo flour (this is optional, as its only
purpose is to thicken the stew);
- 2 cups of homemade chicken broth or
stock (you may decide to add more if you find the stew too thick);
- 2 carrots, chopped;
- 2 celery stalks, chopped;
- 5-6 white button mushrooms,
sliced or whole;
- ½ cup full-fat coconut milk
or heavy cream;
- 2 green onions, sliced;
- ¾ cup of fresh or frozen
green peas;
- Sea salt and freshly ground
black pepper to taste;
Preparation
- Cut the roasting chicken into
pieces. Divide it into two thighs, two drums, two wings and two breasts.
- In a large saucepan over a
medium heat, melt the cooking fat. Once melted, add in the chicken pieces
and cook until golden brown on all sides. Remove the chicken and put aside
until later.
- Add the onions to the same
saucepan and cook in the remaining juices. Once they have sauteed and
begun to brown, add the garlic and cook for a few minutes together.
- If you wish to add a
thickening paleo flour, do so now.
- Whisk in the chicken broth.
At this point you will be able to tell if the stew is too thick. If so,
feel free to add more broth or stock, or even just water. Do so slowly
while continuing to mix.
- Add in the vegetables and
chicken, along with any juices from where the chicken was resting.
- Season to taste with salt and
pepper.
- Allow the stew to come to a
simmer, and then cook on low, but still maintain the simmer.
- Cover and cook for
approximately 30 minutes.
- Stir in the cream or coconut
milk, green onions and peas.
Cook for just about another 2 minutes and serve.
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