2 14 ounce cans cannellini beans, drained and rinsed
1 28 ounce can of whole tomatoes, drained and cut into large sections
1 cup all purpose flour
1 small onion, chopped
5 large carrots, peeled and sliced
2 stalks celery, sliced
6 4-inch stems lemon grass, cut to 1 inch pieces and crushed
1 bay leaf
1 1/2 teaspoons dried hot pepper of your choice
salt and pepper to taste
Thaw and rinse the whole chicken. Then, place in a large stock pot and add enough water to cover the chicken, bring to a boil, and simmer for 1 hour or until chicken is done. Remove the chicken and hold the stock in reserve for later.
Make a rue from 3 tablespoons of the canola oil heated and slowly add the flour stirring continuously so the the flour does not burn. you are looking for a light brown color to develop.
Once the flour starts to turn, add in the onions and continue to stir until the onions are going translucent.
Add in the chicken stock a cup at a time stirring until smooth before adding the next cup. Once you have added in about 1/2 of the stock, you can add the remainder all at the same time. Stir well.
Reduce the heat to low.
Add in the carrots, celery, bay leaf, and the crushed lemon grass.
Add in the 14 ounce can of chicken broth, the 28 ounce can of tomatoes and the 2 14 ounce cans of rinsed cannellini beans.
De bone the chicken and discard the bones, add the chicken pieces to the stew an simmer until the carrots are soft.
Recipe by From Calculu∫ to Cupcake∫ at https://www.fromcalculustocupcakes.com/hearty-chicken-stew/