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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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 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:
1. In stockpot bring stock to boil.
2. Add chicken; cover and simmer over medium-low heat for 30 minutes or until juices run clear when chicken is pierced.
3. With slotted spoon, remove to plate; let cool.
4. Meanwhile, cut carrots in half diagonally.
5. Add carrots and potatoes to pot; cook, covered, for 10 minutes.
6. Add onions; simmer covered, for 5 minutes or until tender.
7. Drain, reserving stock; if necessary, add enough more stock to make 5 cups (1.25L).
8. Remove meat from bones; cut into bite size chunks.
9. Return clean pot to medium-high heat; melt butter.
10. Add onion, celery and mushrooms; cook, stirring often, for about 8 minutes or until softened.
11. Add flour, thyme, salt & pepper; cook, stirring for 1 minute.
12. 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.
13. Stir in chicken, potato mixture, cream and peas.
14. Cover and cook, without lifting lid for about 15 minutes.
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