Elaine's Classic Chicken Stew
It can also be baked in the oven in an oven-proof pot or on the stove top for about an hour (until done) if you like. Just check it occasionally and add water if it gets too dry or thick.
Like most stews this tastes even better the next day and also freezes well.
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- potato or may substitute mushrooms
- 1 Tbsp
- cooking oil
- onions, finely chopped
- 4 stalk(s)
- celery, diced
- carrots, peeled and diced
- 1/2 tsp
- dried thyme leaves or 3 whole sprigs of fresh thyme
- bay leaf
- 1/4 c
- all purpose flour (or 1/8 c. arrowroot for gluten free)
- 1 1/2 c
- chicken stock
- 1/2 c
- dry white wine (or chicken stock)
- salt and pepper
- 3 lb
- chicken thighs, skinless, bone-in or boneless
- 1 c
- green peas, thawed if frozen
- 1/2 c
- cream (optional) or canned evaporated milk
1In a saucepan, combine potato and cold water to cover. Bring to a boil and cook for 2 minutes. Remove from heat, cover and set aside. If you are going to cook this in a slow cooker on low the potatoes will still be a bit firm. If you cook on stove top this step is not necessary.
2In a skillet, heat oil over medium heat for 30 seconds. Add onions, celery and carrots and cook, stirring, for one minute. Add stock, white wine and cook, stirring until carrots are softened, about 7 minutes. Add thyme, bay leaf and flour (or arrowroot) and cook, stirring, until mixture comes to a boil and thickens, about 4 minutes. Drain reserved potato and add to the mixture. Season to taste with salt and pepper.
3Arrange chicken over bottom of slow cooker stoneware and cover with vegetable mixture. Cover and cook on Low for 6 hours or on High for 3 hours, until juices run clear when chicken is pierced with a fork. Add peas and cream, if using, and stir well. Cover and cook on High for 20 minutes, until peas are tender and mixture is hot and bubbly.