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Ingredients
- 1 Tb Olive Oil
- 1 Onion chopped
- 4 Carrots chopped
- 2 Celery stalk chopped
- 3 Garlic Cloves minced
- 1 tsp Salt
- 1 tsp Black Pepper
- 5 C Chicken Stock
- 1 lb Yukon Gold Potatoes cubed
- 4 Tb Butter
- 1/4 C Flour
- 2 Egg Yolk
- 1 C Heavy Cream
- 1 C Frozen Peas
- 1 C Fresh Corn
- 1.5 Lb Rotisserie Chicken Shredded. Use the carcass to make the Chicken Stock
Ingredients
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Instructions
- Heat the oil in a Dutch Oven over Medium-high heat. Add the Onion, Carrots, Celery, Garlic, Salt and Black Pepper. Cook until just tender. About 15 minutes
- Add the Chicken Stock and Potatoes. Bring to a boil then turn the heat down to medium. Allow to simmer for about 15 more minutes
- In a bowl combine the Butter and Flour. Use a fork to mash into a paste
- Stir that paste by tablespoon amounts into the Stew. Turn the heat to low and allow to continue simmering for 5 more mintes
- Using the same bowl you made the paste in add the Egg Yolks and Heavy Cream. Whisk them together. Slowly pour about a 1/4 C of the broth into the Egg mixture to temper it then stir that mixture into the Stew.
- Add the shredded Chicken, Peas and Corn. Allow to cook for another minute. Serve with a slice of buttered Toast
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