Chicken Stew

   8 servings
2 whole chickens, cut into pieces
2 cups white wine
3 tablespoons raw butter
3 tablespoons coconut oil
2 cups flour
2 teaspoons each sea salt and pepper
3 tablespoons raw butter
4 cups chicken stock
4-5 sprigs thyme, chopped
1 teaspoon lemon zest
1 teaspoon dried black peppercorns, crushed
1 medium cauliflower cut into florets or ½ medium cabbage, sliced
1 pound fresh mushrooms, sliced
2 pounds medium boiling onions
4 tablespoons raw butter
4 tablespoons olive oil
2 tablespoons parsley, finely chopped
   1. Marinate the chicken pieces in wine for 4–12 hours.
   2. Remove chicken from marinade and pat dry with paper towels. Reserve marinade. On a plate, mix flour, salt and pepper. Melt butter and oil in large casserole dish. Cover chicken in flour mixture and brown on both sides in butter and coconut oil over medium heat, just a few at a time, reserving on a plate. Pour out browning fat and melt 3 tablespoons butter in the casserole.
   3. Add 3/4 cup of the flour mixture and cook, stirring constantly, for several minutes, until flour becomes slightly browned. Add wine marinade and chicken stock to casserole, stirring often. Bring to a boil and skim.
   4. Add thyme, peppercorns, lemon zest and chicken pieces to pot, cover and bake at 325°F for about 2 hours. Add the cauliflower or cabbage to the casserole about 40 minutes before serving.
   5. Meanwhile, sauté the sliced mushrooms in 2 tablespoons olive oil and butter. Peel the onions and sauté them gently in butter and olive oil for about 20 minutes. Directly before serving, add mushrooms and onions to the casserole and stir in chopped parsley.