Ingredients

The following ingredients have 4 Servings
  • 24 ounces chicken thighs- boneless skinless (cleaned and cut into chunks, dusted with seasoned flour)
  • 2 cups potatoes (peeled and cut into chunks (3-4 medium potatoes))
  • 1 cup carrots (peeled and sliced (1 large carrot))
  • 1 cup celery (trimmed and sliced (4-5 stalks))
  • 1 cup onion (peeled and large dice (1 medium onion))
  • 2 cups mushrooms (washed and sliced (8 ounces mushrooms))
  • ½ cup green peas (froxen or fresh)
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 2 tablespoons all purpose flour
  • 3 cups chicken stock
  • 1 teaspoon poultry seasoning
  • sea salt and black pepper to taste
  • Italian parsley (finely chopped - garnish)

Instruction

  • Dredge cut-up chicken pieces in flour seasoned with sea salt and black pepper
  • Add olive oil to a large saute pan and let the pan get very hot before adding floured chicken
  • Saute the chicken 3-4 minutes or until golden brown over medium-high heat, When the chicken has been seared on all sides, remove from the pan and set aside until needed.
  • Add the butter to the same pan and add the cut up celery, onions, mushrooms and carrots to the pan. Saute for 5-6 minutes over medium heat to allow the vegetables to caramelize.
  • Add flour to the pan to make a roux. Reduce heat to medium-low and continue to cook , stirring frequently for 3-4 minutes to let the flour cook.
  • Gradually add the chicken stock to the roux, stirring. Add enough stock to the pot that the mixture is more of a soup consistency than a sauce. **Err on the thicker side, you can always add more stock.
  • Add the potatoes, chicken, peas, and poultry seasoning to the mixture. Bring to a boil and reduce heat to a simmer. Continue to cook uncovered for about 30 minutes.**If the mixture gets too thick add more stock or water.
  • Re-season with salt and pepper and serve. Garnish stew with chopped fresh Italian parsley or your favorite herb.