Cranberry Rose Chicken Stew

This stew is such a comfort.  It's warm and sweet and tangy, and has the most pleasant mix of aromas and flavors, if I don't say so myself.  Make it at the beginning of winter with a large mug of hazelnut milk hot chocolate.

- 2 packages of boneless, skinless chicken thighs (plus approximately 2 tablespoons of coconut oil for searing)

- 3 tablespoons coconut oil (for mushrooms and onions)

- half a pound button mushrooms, stemmed and sliced

- half a red onion, thinly sliced

- 3 bay leaves

- 1 1/2 teaspoons thyme

- 1/2 teaspoon nutmeg

- 1/2 teaspoon pink Himalayan salt

- 1 cup chicken broth

- 1 1/2 cups pure unsweetened cranberry juice

- 1 1/2 to 2 tablespoons rose water (rose is an acquired taste)

- 1 1/2 cups juice sweetened dried cranberries

1.  In a large frying pan, on medium heat, sear the chicken without fully cooking it, and cut it into bite size pieces.

2.  In a medium to large pot, sautee the mushrooms and onions in coconut oil at medium heat until tender.

3.  Add the chicken to the mushrooms and onions, along with the bay, thyme, nutmeg, and salt.  Let the chicken sautee in the mushrooms, onions, and spices to absorb the flavors.

4.  Next, add the chicken broth and cranberry juice.

5.  Mix in the dried cranberries.

6.  Let stew for at least 20 minutes on medium heat.