We’ve been dealing with sniffles in our house lately, so this warming chicken stew hits the spot both for comfort and for nourishment. The stock made from the carcass of last Sunday’s roast chicken and the cloves of garlic are just what the doctor ordered – the bone stock nourishes with gelatin and amino acids and the garlic brings needed Vitamin C, Vitamin B6, and trace minerals. It’s soul-food whether your body is feeling under the weather or not! And don’t worry – the garlic mellows as it stews, so it’s not as overwhelming as it may seem.
Chicken Stew with 40 Cloves of Garlic
4 tablespoons butter or coconut oil, divided
8 chicken thighs or 1 1/2 lbs. miscellaneous raw chicken pieces
1/4 cup white wine
4 tablespoons soy sauce (preferably nama shoyu or tamari)
1 large onion, chopped
1/2 lb. farmer’s sausage, chopped (optional)
4 cups crimini or shiitake mushrooms, sliced
2 celery stalks, roughly chopped
2 carrots, peeled and roughly chopped
1 tablespoon sprouted wheat flour
2 cups chicken stock
40 whole garlic cloves, peeled
2 fresh thyme springs
1 bay leaf
1/2 teaspoon unrefined sea salt
1 cup fresh or frozen peas
fresh ground black pepper, to taste
Melt 1 tablespoon of the butter or coconut oil in a large saucepan over medium heat. Add chicken pieces and cook through, about 5-6 minutes per side (less if using cut up miscellaneous chicken pieces). Add wine and soy sauce, and stirring occasionally, cook until liquid is almost completely reduced. Transfer to a bowl and cover with foil.
Add the rest of the butter or coconut oil to the pan, and when melted, add onion and saute until very soft and just beginning to caramelize, 10-12 minutes. Once the onions have started to caramelize, add sausage pieces and saute for another 4-5 minutes, stirring occasionally. Add mushrooms and saute until they begin to brown, 5-8 minutes. Stir in celery and carrots and cook until soft, about 5 minutes. Sprinkle the flour over and stir in completely. Cook for about 30 seconds, then add stock, garlic, thyme, bay leaf, and salt, scraping up the lovely brown bits on the bottom. Bring to a boil, then reduce heat to a simmer, adding in the chicken and any juices that have accumulated in the bowl.
Cover and simmer for 30 minutes, stirring occasionally. Uncover and cook for another 5-10 minutes until it has thickened a bit. Stir in peas just before serving and taste, adjusting the salt and pepper as desired.
This post has been shared at Fat Tuesday.