In a large pot or Dutch oven, melt 2 tbsp Butter over medium-high heat. Brown Chicken in batches, then set aside.
Add remaining 2 tbsp Butter to the pot. Sauté Shallot and Garlic until softened, about 5 minutes.
Add Carrots and Potatoes and cook for another 5 minutes.
Stir in All-Purpose Flour and cook for 1 minute, creating a roux.
Gradually whisk in Chicken Stock until smooth. Bring to a simmer. Add Dry Sherry.
Return Chicken to the pot. Add Shiitake Mushrooms, Thyme, and Rosemary. Simmer for 20-25 minutes, or until Chicken is cooked through and vegetables are tender.
Stir in Heavy Cream and Sugar Snap Peas. Heat through. Serve hot.
Ingredients
6
2 lbs900 gChicken Thighs-boneless, skinless, cut into 1-inch pieces
1 tsp5 mLSalt
1/2 tsp2.5 mLBlack Pepper
1 cup140 gShiitake Mushrooms-sliced
1 cup150 gCarrots-chopped
1 cup150 gYukon Gold Potatoes-diced
1/2 cup75 gSugar Snap Peas
11Shallot-chopped
3 cloves9 gGarlic-minced
4 tbsp60 mLButter
1/4 cup30 gAll-Purpose Flour
3 cups720 mLChicken Stock
1/2 cup120 mLHeavy Cream
1 tbsp15 mLDry Sherry
1 tsp5 mLDried Thyme
1/2 tsp2.5 mLDried Rosemary
Equipment
Large pot or Dutch oven
Cutting board
Knife
Whisk
Instructions
Season Chicken with Salt and Pepper.
In a large pot or Dutch oven, melt 2 tbsp Butter over medium-high heat. Brown Chicken in batches, then set aside.
Add remaining 2 tbsp Butter to the pot. Sauté Shallot and Garlic until softened, about 5 minutes.
Add Carrots and Potatoes and cook for another 5 minutes.
Stir in All-Purpose Flour and cook for 1 minute, creating a roux.
Gradually whisk in Chicken Stock until smooth. Bring to a simmer. Add Dry Sherry.
Return Chicken to the pot. Add Shiitake Mushrooms, Thyme, and Rosemary. Simmer for 20-25 minutes, or until Chicken is cooked through and vegetables are tender.
Stir in Heavy Cream and Sugar Snap Peas. Heat through. Serve hot.
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