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
1. Cut the roasting chicken into
pieces. Divide it into two thighs, two drums, two wings and two breasts.
2. 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.
3. Add the onions to the same saucepan
and cook in the remaining juices. Once they have sautéed and begun to brown,
add the garlic and cook for a few minutes together.
4. If you wish to add thickening paleo
flour, do so now.
5. 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.
6. Add in the vegetables and chicken,
along with any juices from where the chicken was resting.
7. Season to taste with salt and
pepper.
8. Allow the stew to come to a simmer,
and then cook on low, but still maintain the simmer.
9. Cover and cook for approximately 30
minutes.
10. Stir
in the cream or coconut milk, green onions and peas.
11.
Cook
for just about another 2 minutes and serve.
This recipe
makes about 6 servings. Double the recipe, it is amazing, and you will want left overs (you can freeze if needed)! Enjoy!