•Low sodium chicken stock 600ml
•Chicken Chunk 500g
•Onion ½ (140g), diced
•Garlic 3 cloves, peeled & whole
•Celery 2 ribs (120g), sliced into 1½ pieces
•Potatoes 300g, 1½ inch cubed
•White button mushrooms  140g, quatered
•Baby carrot 140g
•Tomato paste 2 tbsp.
•Roasted Carob powder 3 tbsp
•Plain flour 2 tbsp.
•Red wine  ½ cup (120ml)
•Worcestershire Sauce  1 tbsp
•Brown sugar ½ tsp
•Dried Bay leaves  2
•Thyme  2 sprigs
•Cooking oil as needed
•Frozen peas 55g
•Salt and pepper to taste
•Season chicken generously with salt and black pepper.
•Heat pot on medium high with 2-3 tbsp. of oil.
•Working in batches, sear the chicken chuck on all sides.
•Remove and set aside. Leave about 2 tbsp. of oil in the pot.
•Add in the mushrooms, celery, potatoes, and carrot. Sauté until    
 mushroom is brown and soft. Remove and set aside.
•With 1 tbsp. of oil in the pot, sauté onion and garlic until onion 
 is soften.
•Stir in flour and cook for 1 minute
•Then deglaze pot with red wine.
. Add in carob powder,Worcestershire sauce, tomato paste, bay leaves,  and thyme. Then allow to cook until wine reduced by half.
•Pour in chicken stock and sugar, then bring it up to a boil.
•Add in chicken, the stock should just cover the chicken. Add more  tock if needed.
•Allow to come up to a boil, cover, lower heat to a slow & low  simmer, for 30 minutes.
•Stirring every now and then and make sure liquid has not
 evaporated too much.
•Add carrot, potatoes, celery, and mushrooms into the pot.
•Stir to combine, cover, and allow to simmer for another 30min
 until vegetables are tender.
•Then remove cover and reduce gravy to desired consistency if
 needed. Season to taste.
•Lastly, stir in peas. Remove from heat and serve immediately.

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