Wendell's Chicken Stew

Wendell made this chicken stew tonight.  The recipe is from this past Wednesday's Star-Advertiser.  Wendell said that the stew came out so thick that he added an additional 1 1/2 cups of water and then a little more salt after that.   It was really delicious.  I think it would make a great filling for chicken pot pie.



PUNAHOU CHICKEN STEW


3 pounds boneless, skinless chicken thighs
1 2-inch piece ginger, smashed
1/2 tablespoon sea salt or kosher salt
6 tablespoons margarine, melted
5 to 6 tablespoons flour
1 head garlic, minced (not a clove, a head)
1/4 teaspoon white pepper
1/2 teaspoon nutmeg
1 pound white potatoes, peeled and diced (about 3 cups)
1 pound frozen peas and carrots

Place chicken in pot and cover with water (2-3 cups). Add ginger and salt. Bring to boil, then lower heat and simmer until cooked through, about 30 minutes. Skim fat and oil while cooking. Remove chicken; discard ginger. Keep broth simmering.

Make roux by beating margarine and flour using an electric mixer. Add flour gradually, beating until roux is thick and creamy (you might not need all the flour). Slowly add roux to simmering broth, stirring until thickened (you might not need all the roux). Stir in garlic, pepper, nutmeg and potatoes.

Cut chicken into bite-size pieces and return to pot. Cover and simmer until potatoes are cooked, about 15 minutes.

Add peas and carrots and simmer until heated through. Serves 6.