1lbboneless skinless chicken thighs, cut into 1 inch chunks
1cupyellow onion, cubed
4garlic cloves, chopped into large rough pieces
3large carrots, peeled, cut into large coins
2celery ribs, chopped into 1 inch chunks
4red potatoes, cut into 1 inch cubes
1turnip, peeled, cut into 1 inch cubes
4-5cremini mushrooms, quartered
1tspchicken base (optional)could use 1 chicken bouillon cube instead
1/2cupheavy whipping cream
2 sprigs fresh rosemary
French Fried Onions
Preheat the oven to 300 degrees.In a large dutch oven over medium heat saute the chicken pieces in the oil until they are just cooked on the outside (they do not need to be cooked thru. Remove them from the pot and set aside.
In the dutch oven, over medium low heat, melt the butter. Add the flour and stir or whisk until it is combined, about 1 minute. Pour the chicken broth into the pot and scrape up any brown bits on the bottom of the pot. Simmer the broth over medium high heat until it begins to thicken, about 3 minutes. Turn the heat off and stir in the heavy whipping cream. Next add the salt, pepper, rosemary sprigs, bay leaves, vegetables and chicken.
Place the lid on the dutch oven and place in the preheated oven for 90 minutes.
Let the pot sit for 10 minutes, then remove the bay leaves and rosemary sprigs before serving. Serve with french fried onion garnish.
Make the garnish while the Chicken Pot Roast cools.Spread the french fried onions on a cookie sheet and bake in the 300 degree oven for 4-5 minutes, until they are golden and crispy.Serve them in a bowl on the table so everyone can garnish their own.