Chicken Stew

By Gibby

Micheal Smith is the author of this recipe. Flour can be replaced with a 28 oz can of whole tomatoes and add tsp. of oregano,

Ingredients

• 4 lb Roasting chicken (cut into 10 pieces)
• 1/2 cup of butter
• 2 chopped onions
• 4 cloves of garlic minced
• 1/2 cup of all purpose flour
• 4 cups of chicken stock
• 1 to 2 tbsp curry powder
• 2 diced carrots
• 2 stalk of celery diced
• handful of sliced mushrooms
• 1 tsp rosemary minced
• 2 or 3 bay leaves
• 1 or 2 sprinkles of sea salt and black pepper
• 1/2 cup of sour cream
• 1 //4 cup cream cheese
• 2 to 3 thinly slices green onions
• 1 cup of frozen peas

Details

Preparation time 30mins
Cooking time 60mins
Adapted from chefmicaelsmith.com

Preparation

Step 1

Cut chicken into 10 pieces (2 thighs, 2 drums, 2 wings and 4 breast pieces).

Place a large heavy saucepan over medium heat and toss in the butter. Add a single layer of chicken pieces and patiently brown them until they’re caramelized on all sides. Remove from the pan and rest on a plate. Repeat with any remaining chicken. By cooking the chicken in batches you avoid cooling the pan below the high heat needed for caramelization.

When the chicken is browned, add the onions to the fat and juices remaining in the pan. Sauté until golden brown and caramelized. Add the garlic and sauté a few moments longer. Stir in the flour and then whisk in the chicken broth. Bring to a simmer whisking constantly until thickened.

Add the vegetables, fresh herbs and reserved chicken and any juices from the resting plate. Season with salt and pepper. Continue cooking over medium heat until the stew returns to a simmer, then turn the heat down to low, just enough to maintain the simmer.

Cover tightly and continue cooking for 30 minutes or so.

Stir in the cream, green onions and peas. Taste and add additional salt and pepper, if desired. Serve immediately or refrigerate for 2 or 3 days then reheat when needed.