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Easy Low Carb Chicken and Mushroom Stew Recipe

Easy Low Carb Chicken and Mushroom Stew
Source: just a pinch

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Ingredients

  • 2 Tbsp coconut oil or oil of your choice
  • 1 lb skinless, boneless chicken thighs
  • 1 large onion, chunked
  • 2 tsp chopped garlic
  • 1 1/2 c celery, chopped
  • 1 c carrot, chunked
  • 2 c chicken stock
  • 1/2 c salsa, chunky or chopped tomatoes
  • few dash(es)
  • hot pepper sauce (optional)
  • 2 tsp salt
  • black pepper - a few grinds
  • 1 bay leaf
  • 1 tsp parsley flakes
  • 1/2 tsp Herbes de provence
  • 3 c sliced mushrooms
  • 1 Tbsp lemon juice
  • 1/2 c frozen green peas
PREP TIME
15m
COOK TIME
45m
TOTAL TIME
1h
YIELD
4-6 servings

Instructions

  • Cut the chicken thighs into about 1-inch chunks (or whatever size you want).
  • Put 2 Tbsp coconut oil in large pot and add the onions. Sweat the onions for a few minutes - be careful not to brown. Add garlic.
  • Add chicken thighs and stir into the onion mixture. Allow to cook for about 5 minutes. Then add the rest of the vegetables except for mushrooms and peas. Season with a couple of teaspoons of salt and a few grinds of pepper.
  • Add chicken stock or 2 c water plus 2 teaspoons Better Than Bouillon. Stir in the salsa, herbs and hot sauce, and simmer - partly covered - for 30 minutes.
  • Add mushrooms and lemon juice and simmer another 10 minutes. Then add the green peas, cover and simmer another 5 minutes. Taste for seasoning, thicken the sauce with a flour/water slurry if you like (I didn't).
  • Serve or refrigerate and reheat later. This gives the flavours a chance to mingle. Freeze leftovers - if any.

Dinner

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A recipe from just a pinch

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