Chicken thighs – 6-8
3-4 tbsp butter
1 big onion, sliced
¼ cup flour
3-4 carrots peeled and chopped large
2-3 sweet potatoes peeled and quartered
1-2 large leeks choppedHandful of fresh green beans, sliced 1”
Salt & fresh black pepper
Fresh parsley chopped
Sauté the chicken in oil until nicely browned. Remove from heat and set aside.
Add in the sliced onion and sauté in the drippings until a little caramelized. Add in the flour and stir well. Add in the salt and pepper and mix well till nicely browned.
Add in the chicken pieces and cover with boiling water. Lightly cover the pot and cook on medium heat for about 25 minutes.
Add in all the vegetables, stirring well, and lightly cover the pot (not a tight cover as it may boil over). Cook for about 45 minutes. Don’t allow the liquid to boil away as the dish should be thick and soupy. Cook as to your preference for consistency. . If the stew is too watery, leave the lid off and continue to cook until thickened. If not enough water, add in a little more and close the lid.
Remove from heat and garnish with chopped parsley, if you have it.
Serve over rice, or just enjoy in a bowl by itself with some yeast free bread, if you can find it.
If not, stand by for the recipe.