Whole Chicken Stew

1 whole fryer chicken (on the larger side, about 4.5 pounds)
1 large onion, quartered
1 pound baby carrots
1 small bunch parsley, stems removed
8-10 sprigs of fresh thyme, leaves only
1 1/2 pounds baby red or Yukon gold potatoes, diced
1 stalk of celery, diced
2 cups mini portabella mushrooms, sliced
4 garlic cloves, diced
1 cup white wine
1/4 cup extra virgin olive oil
4 tablespoons butter
4 tablespoons flour
1 cup heavy whipping cream
kosher salt
pepper

In a large skillet heat 2 tablespoons of oil over medium high heat. Rinse chicken. Cut off all skin and excess fat that you can easily with a kitchen shears. Salt and pepper both sides of the chicken and sear in the oil, 2 minutes each side. Remove chicken from the pan and place in an 8-quart or larger stockpot. Add quartered onion, carrots, parsley leaves and thyme leaves. Fill until chicken is covered, approximately 4.5 to 5 quarts of water. Place over medium heat on stove. Allow to simmer for 30 minutes or so until chicken pulls off bone and is white all the way through. Remove the chicken from the pot to a cutting board. Pull/cut pieces off the bones, dice and return the meat to the stockpot.

Add diced potatoes to the stockpot. Continue simmering for 35-45 minutes. In a large skillet heat 2 more tablespoons of oil over medium-high heat. Add sliced mushrooms and celery. Sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Add white wine to the skillet and cook for 7 to 10 minutes, stirring occasionally. Add diced garlic and continue cooking for 30 seconds more. Add mushroom mixture to the stockpot.

Return skillet to heat and melt 4 tablespoons of butter. Add four tablespoons of flour and mix together to make a roux. Continue cooking and stirring for about a minute or so, trying to scrape up any remnants left in the pan by wine and mushrooms. Whisk the roux into stockpot. Continue cooking while you clean up your mess a bit. Turn off the heat and stir in 1 cup of heavy cream. Season with salt and pepper to taste. Serve, sprinkled with fresh parsley if desired.

Freezes and reheats well.


Makes 12-16 servings.