Cooking Time: 45-50 mins
500g whole chicken
¼ cup of clarified butter, butter or other paleo fat
½ onion, chopped
1 clove garlic, minced
40g cassava, almond or coconut flour, or any other paleo flour (optional, as its only purpose is to thicken the stew)
1 cup of homemade chicken broth or stock (you may decide to add more if you find the stew too thick)
1 carrot, chopped
1 celery stalk, chopped
8 white button mushrooms, sliced or whole
¼ cup coconut milk
1 salad onion, sliced
½ cup of fresh or frozen green peas
sea salt and freshly ground black pepper (to taste)
1. Cut the chicken into pieces: two thighs, two drums, two wings and two breasts.
2. In a saucepan, melt the cooking fat. Once melted, add in the chicken pieces and cook until golden brown on
both sides. Take out the chicken and set aside.
3. Add the onions to the same pan and cook in the leftover juices. Once they have started to turn golden, add the garlic
and cook for a few minutes. If you wish to add thickening paleo flour, add now and stir well.
4. Whisk in the chicken broth. At this point you will be able to tell if the stew is too thick and add more broth/stock, or
even just water, a little at a time whilst continuing to whisk.
5. Add in the vegetables and chicken, along with any juices that have run from the resting chicken.
6. Season to taste with sea salt and freshly ground black pepper.
7. Allow the stew to come to a simmer and then cook, on a low simmer, covered, for about 30 minutes.
8. Stir in the coconut milk, salad onion and peas. Cook for another 2-3 minutes, then serve.