Chicken Stew

I can think of nothing better for lunch (or dinner) on a cold January day spent out in the snow than Chicken Stew! It is truly one of my all-time favourite comfort foods! ​This recipe is simple but delicious. The best part is that

it brings back childhood memories of coming in from sledding and building snow forts to sit down, get warmed up and refuel before heading back out to play! 
While I didn't think of the nourishing aspect of the stew when I was a child, I certainly relish in it now when I feed it to my own son. This stew contains bone broth (see last week's post), a whole chicken (so you get the goodness of light and dark meat) and lots of veggies.

Ingredients:

• 4 lbs Whole Roasting Chicken (already cooked, cut into bite sized pieces)
• 1/2 cup Butter (or ghee)
• 1 Yellow Onion (chopped)
• 4 Garlic (cloves, minced)
• 1/4 cup Almond Flour (optional, purpose is to thicken the stew)
• 4 cups Bone Broth (you may want more depending on desired consistency)
• 2 Carrots (chopped)
• 2 stalks Celery (chopped)
• 5 White Button Mushrooms (sliced or diced)
• 1/2 cup Heavy Cream
• 2 stalks Green Onion (sliced)
• 1 cup Frozen Peas (thawed, or fresh, optional)
• 1 tsp Sea Salt & Black Pepper (each, or to taste)

Directions:

1. Add butter and yellow onions to a large saucepan. Once they have sautéed (3-5 minutes) and begun to brown, add the garlic and cook for 2-3 more minutes.
2. If you choose to add almond flour, do so now. Whisk in the chicken broth. (Add more or less to reach desired consistency).
3. Add in the vegetables (except green onions and peas) and chicken. Seasons with salt and pepper to taste.
4. Allow the stew to come to a simmer, and then cook on low for about 30 minutes. Stir in the heavy cream, green onions and peas. Cook for another 2 minutes. Divide into bowls and enjoy!