Chicken Stew

• 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
• 13 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 12 teaspoon pepper
• 14 cup whipping cream
• 12 cup frozen peas

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.
13. Reduce heat and simmer, stirring often, for 5 minutes or until thickened enough to coat back of spoon.
14. Stir in chicken, potato mixture, cream and peas.
15. Cover and cook, without lifting lid for about 15 minutes.

chicken stock, chicken, carrot, potatoes, white pearl onions, butter, onion, stalks celery, mushrooms, flour, salt, thyme, pepper, whipping cream, frozen peas

Taken from www.food.com/recipe/chicken-stew-348189 (may not work)