Chicken Stew

My friend Terri made this for me and it was so delicious that I had to have the recipe. Now I make it all the time

• Ready In: 1 hr
• Serves: 8

Ingredients

• 5  cups  chicken stock
• 4  lbs skinless chicken thighs (about 14)
• 1  bunch  small carrot, peeled (about 7)
• 4  potatoes, peeled and chopped into 1 inch pieces
• 1 (284 g) package  white pearl onions, peeled
• 3  tablespoons butter
• 1  onion, chopped
• 3  stalks celery
• 2  cups small mushrooms
• 1⁄3 cup all-purpose flour
• 1  teaspoon salt
• 1  teaspoon dried thyme
• 1⁄2 teaspoon pepper
• 1⁄4 cup  whipping cream
• 1⁄2 cup  frozen peas

Directions

1. In stockpot bring stock to boil.
2. Add chicken; cover and simmer over medium-low heat for 30 minutes or until juices run clear when chicken is pierced.
3. With slotted spoon, remove to plate; let cool.
4. Meanwhile, cut carrots in half diagonally.
5. Add carrots and potatoes to pot; cook, covered, for 10 minutes.
6. Add onions; simmer covered, for 5 minutes or until tender.
7. Drain, reserving stock; if necessary, add enough more stock to make 5 cups (1.25L).
8. Remove meat from bones; cut into bite size chunks.
9. Return clean pot to medium-high heat; melt butter.
10. Add onion, celery and mushrooms; cook, stirring often, for about 8 minutes or until softened.
11. Add flour, thyme, salt & pepper; cook, stirring for 1 minute.
12. Gradually whisk in reserved stock; bring to boil, stirring. Reduce heat and simmer, stirring often, for 5 minutes or until thickened enough to coat back of spoon.
13. Stir in chicken, potato mixture, cream and peas.
14. Cover and cook, without lifting lid for about 15 minutes.