This recipe is Whole30, Paleo, Gluten, and Dairy Free.
This delicious creamy chicken stew is a big ole pot of comfort food! No missing out on veggies here with creamy baby potatoes, carrots, mushrooms, peas and onions you are getting a hearty plateful! Go ahead and smash those potatoes to get every last drop of the creamy sauce. Of course you could just eat this with a spoon too! The chicken is bite sized and tender as can be. The whole family is going to love this one and heading for seconds!
2 lb chicken thighs, boneless and skinless, cut in bite sized pieces, I like Rastelli's Delivered
6 carrots, peeled if not organic and cut in 2" pieces
8 oz mushrooms, cut in half if large
1 lb baby potatoes, cut in half
16 oz peas, frozen
1 large onion, chopped
16.9 oz chicken bone broth, I like Kettle & Fire
13.5 oz coconut cream
1/4 cup arrowroot powder
2 tsp salt
1 tsp pepper
1 tsp thyme
1 tsp oregano or 1 tbsp fresh, chopped
1 tsp parsley or 1 tbsp fresh, chopped
2 tbsp olive oil
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Heat oil in a large pot, medium high heat
Combine chicken and arrowroot in a zip lock and shake well
Add onion to pan and cook till translucent
Add chicken to pan and cook till no longer pink then move to a plate
Add broth, carrots and potatoes and bring to a boil cooking till carrots are fork tender
Add chicken back to pan, lowering heat to simmering
Add mushrooms and coconut cream and stir well
Cover and simmer 15 minutes
Add peas stirring in and cook 10 minutes more
Enjoy this recipe by Penny's Primal!