Classic Chicken Stew
Total Time
45 minutes
Rating
5 out of 5 stars
(15)
Ingredients
6 servings
- 1 ½ pounds boneless skinless chicken breast or thighs, (cut into 1-inch cubes)
- 2 teaspoons kosher salt, (divided)
- 1 teaspoon black pepper, (divided)
- 4 tablespoons cassava flour, (divided (can sub all-purpose flour)
- 2 tablespoons extra virgin olive oil, (plus more as needed)
- 2 cups medium-diced yellow onion (about 1 medium onion)
- 1 ½ cups thin-sliced carrots (about 2 medium carrots)
- 1 cup thin-sliced celery (about 2 stalks)
- 1 ½ cup thinly sliced baby bella mushrooms
- 3 garlic cloves, (minced)
- ¾ cup dry white wine (sub chicken broth for Paleo and Whole30, see note)
- One [32-ounce] carton low-sodium chicken broth (or 4 cups)
- 1/2 cup unsweetened coconut milk (sub heavy creamer if desired, see note)
- 1 pound yellow potatoes, (cut into 1-inch cubes)
- 2 tablespoons finely chopped flat leaf parsley
- 1 tablespoon minced rosemary leaves
- 2 teaspoon fresh thyme leaves, (plus more for serving)
- ½ teaspoon dried sage
- ¼ teaspoon cayenne pepper
- 2 tablespoons fresh lemon juice
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Preparation
Step 1
In a medium bowl, combine the cubed chicken, 1 teaspoon of the salt, ½ teaspoon black pepper, and 2 tablespoons of the cassava flour. Toss until the chicken is evenly coated.
Step 2
Heat the oil in a large pot or Dutch oven over medium-high heat. Add the chicken to the bottom of the pot and cook until a golden brown crust has formed, about 3 minutes per side. Transfer to a plate and set aside. The chicken does not need to be fully cooked at this point as it will continue to cook in the stew later.
Step 3
Add the onion, carrot, celery, mushrooms, garlic, and remaining 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, until the veggies are tender, about 4 minutes.
Step 4
Reduce the heat to medium and sprinkle the remaining 2 tablespoons of cassava flour into the bottom of the pot, stir until well combined with the veggies and lightly toast, about 2 minutes.
Step 5
While stirring, slowly pour in the white wine. Once incorporated, continue stirring, while slowly pouring in the chicken broth. Add the coconut milk and stir to combine.
Step 6
Add the chicken back into the pot along with the potatoes, parsley, rosemary, thyme, dried sage, and cayenne pepper and stir to combine. Bring the soup to a light simmer, cover, and cook until the chicken is cooked through and the potatoes are tender, 15 to 20 minutes.
Step 7
Uncover and let simmer, uncovered, for 5 to 10 more minutes to thicken a little more. Remove from the heat and stir in the lemon juice.
Step 8
To serve, ladle into bowls and garnish with fresh thyme leaves, if desired.
Step 9
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