- 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;
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!