Chicken Stew

Ingredients:

2 tablespoons olive oil

1 shallot

3 stalks of celery

3 large carrots

1 garlic clove

2 teaspoons of dried thyme

4 tablespoons butter

4 tablespoons flour

6 cups chicken broth

2 cups milk

3 medium potatoes

1 cup frozen peas

2 cups cooked shredded chicken

Method:

Dice the shallot, carrots, and celery and sauté in olive oil and salt over medium low heat until tender, 5-10 minutes. Add the butter, thyme and garlic. When the butter is melted, add the flour and stir. Let it cook for about a minute. Add in the chicken broth slowly while stirring. Turn the heat to medium high. Add the milk and diced potatoes and bring the mixture up to a boil. Check for seasoning, add salt if needed. Reduce the heat to a simmer and cook until the potatoes are tender, should take about 20 minutes. Add the peas and chicken and cook for five minutes. Serve with cornbread! Recipe linked here.