TITLE: HEARTY CHICKEN STEW
CATEGORY: SOUPS, SAUCES & SPICES

• 4 SMALL ONIONS, QUARTERED
• 6 CLOVES GARLIC, PEELED & WHOLE
• 1 POUND CARROTS, PEELED & CUT INTO 2 INCH CHUNKS
• 2 POUNDS CHICKEN THIGHS, SKIN REMOVED
• HANDFUL THYME SPRIGS
• KOSHER SALT AND FRESH GROUND PEPPER
• 1.5 POUNDS RED BLISS POTATOES, WASHED & QUARTERED
• 2 STALKS CELERY
• HOT PEPPER SAUCE TO TASTE
• IN A LARGE POT, COMBINE CARROTS, GARLIC, ONIONS, CHICKEN & THYME, SEASON WITH SALT AND PEPPER.

• ADD COLD WATER TO COVER , BRING TO A BOIL, THEN REDUCE TO SIMMER. SKIM AND DISCARD SCUM AS COOKING.
• SIMMER UNTIL THE MEAT OF CHICKEN FALLS OFF THE BONE WITH NO PRESSURE OF FORK ( ABOUT 1-1.5 HOURS)
• REMOVE CHICKEN PICES TO A PLATE. USE 2 FORKS TO SEPARATE MEAT FROM THE BONES AND SHRED. ADD MEAT BACK TO POT.
• ADD POTATOES, COOK UNTIL TENDER (ABOUT 20 MIN)
• REMOVE FROM HEAT, ADD HOT SAUCE, PEPPER & SALT.