8chicken thighs or 1 1/2 lbs. miscellaneous raw chicken pieces
¼cupwhite wine
4tablespoonssoy sauce, preferably nama shoyu or tamari
1large onion, chopped
½lb.farmer's sausage, chopped (optional)
4cupscrimini or shiitake mushrooms, sliced
2celery stalks, roughly chopped
2carrots, peeled and roughly chopped
1tablespoonsprouted wheat flour
2cupschicken stock
40whole garlic cloves, peeled
2fresh thyme springs
1bay leaf
½teaspoonunrefined sea salt
1cupfresh or frozen peas
fresh ground black pepper, to taste
Instructions
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.