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Category   Salads - Soups - Sidedishes
Sub Category   None

1 rotisserie Chicken plus all sauce and any gravy leftover
1/2 cup Butter
1 chopped onion
4 cloves Garlic,minced
1/2 cup all-purpose flour
4 cups chicken broth
2 diced carrots
2 Stalks (diced) celery
A Handful (Sliced) Mushrooms
1 teaspoon rosemary, minced
2 or 3 bay leaves
1 or 2 sprinkles sea salt and freshly ground pepper
1/2 cup Heavy (35%) or sour cream
2 or 3 thinnly sliced green onions
1 cup frozen green peas

1. Place a large heavy saucepan over medium heat and toss in the butter. Add the onions and sauté until golden brown and caramelized. Add the garlic and sauté a few moments longer. Stir in the flour and then whisk in the chicken broth. Bring to a simmer whisking constantly until thickened.
2. Add the vegetables, fresh herbs. Season with salt and pepper. Continue cooking over medium heat until the stew returns to a simmer, then turn the heat down to low, just enough to maintain the simmer. Add in the chopped leftover chicken with all juices.
3. Cover tightly and continue cooking for 30 minutes or so. Stir in the cream, green onions and peas. Taste and add additional salt and pepper, if desired. Serve immediately or refrigerate for 2 or 3 days then reheat when needed.

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