Island Chicken Stew
I first had a version of this recipe while camping outdoors.It was made on an outdoor open fire. One of our guests had prepared a huge pot of this local favorite Island Chicken Stew. It’s a “stick to the ribs” comfort dish.
3 lbs. chicken thighs
4 ½ c. water
2-inch piece ginger, smashed
4 stalks green onion, tied in a knot
2 tsp. salt
5-6 TB butter, melted
5-6 TB flour
6-8 cloves garlic, minced
½ tsp. salt
1/4 tsp. white pepper
1 lb. Yukon gold potatoes, cubed
1 lb. frozen peas and carrots, thawed
In a large saucepot over medium high heat; cover chicken with water. Add ginger and salt. Bring to boil. Reduce heat; simmer 20-25 minutes. Remove chicken from saucepot. Discard chicken skin, ginger and green onion. Cut chicken thighs in half; set aside. Bring chicken liquid to a boil. In a small mixing bowl; combine butter and flour well. Stir flour mixture into liquid; stirring until thickened . Add garlic, pepper, potatoes and chicken. Cover and simmer 12-15 minutes until potatoes are cooked through. Add peas and carrots and simmer until heated through. Serves 6.