5 cups (1.25 L) chicken stock (approx)
14 chicken thighs (about 4 lb/2 kg), skinned
1 bunch small carrots (about 7), peeled and cut in half diagonally
4 potatoes, peeled and cut in 1-inch (2.5 cm) cubes
2 cups (500 mL) pearl onions (284 g pkg), peeled
3 tbsp (50 mL) butter
3 stalks celery, chopped
1 onion, chopped
2 cups (500 mL) small button mushrooms (about 8 oz/250 g)
1/3 cup (75 mL) all-purpose flour
1 tsp (5 mL) dried thyme
1/2 tsp (2 mL) each salt and pepper
1/2 cup (125 mL) frozen peas
1/4 cup (50 mL) whipping cream

Preparation:

Ina large Dutch oven, bring chicken stock to boil. Add chicken; cover andsimmer over medium-low heat until juices run clear when chicken ispierced, about 30 minutes. With slotted spoon, transfer to plate; letcool. Remove meat from bones; cut into bite-size chunks.

Add carrots and potatoes to stock; cover and cook for 10 minutes.Add pearl onions; simmer, covered, just until onions are tender, about5 minutes. With slotted spoon, transfer vegetables to plate. Pour stockinto large measuring cup; if necessary, add more chicken stock to make5 cups (1.25 L).

In same pan, melt butter over medium-high heat; cook celery, onionand mushrooms, stirring often, until softened, about 8 minutes. Addflour, thyme, salt and pepper; cook, stirring, for 1 minute. Graduallywhisk in reserved stock; bring to boil, stirring. Reduce heat tomedium-low; simmer, stirring often, for about 5 minutes or until thickenough to coat back of spoon. Return chicken and any accumulated juicesto pan. Add carrot mixture, peas and cream, stirring to combine.

...and yes, that's how you'd make it PROPERLY. 
at the it being done, you can add dumplings or a crust to the top... or eat it as is with some crusty bread. 
nom nom nom. 

sometimes i use chicken breast instead of thigh, although thigh is cheaper and stays more moist, if breast is all i have, it works fine. 
and i don't use whipping cream to finish it... usually just a bit of milk instead. 
other substitutions that are common in my kitchen are: subbing sweet potato for white potato and using regular mushrooms sliced instead of button mushrooms... and i skip the pearl onions, but do a leek instead. 

so, on the WIN side of life, i got my tickets to AFI on the presale today. 
eeeeeeeee!!!!
oh my god, i can't wait. 

also on the win side is tonight's adventure. 
we're doing the Tour De Beer again...
we haven't done one in months... so we're long overdue.
tonight's tour is of the Caribbean and Mexico. 
8 beers are on deck, as are some authentic eats. 
i'm in charge of the jerk chicken and Jamaican goods.  our friends are making the Mexican...
should be delightful. 

but first, i'm heading downtown for lunch at the new restaurant Society Dining Lounge in Yaletown.
basically they totally stole my dream restaurant idea. 
classic comfort foods, made upscale. 
those bastards. 
and they're part of the glowball group, so they're going to do everything so freaking well. 
gah. 
check out the menu here
it's soooo up my alley.
i want EVERYTHING on that menu. 
BASTARDS!

okay.  this also means i will be seriously behind on my nanowrimo, since i won't work on it today... and probably for the entire weekend until monday. 
so next week, i'll have to do double time. 
should be do-able. 

okay team.  have a great weekend!
and remember... there's less than 2 weeks until my fabulous New Moon Party...
and it's the only one happening in Vancouver! 
so even if you're not going to the movie that night, you should come by for a free drink and some cool gifts and prizes.  no one leaves empty handed.