Quick and creamy chicken stew recipe
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;
Instructions:
- 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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