Easy Low Carb Chicken and Mushroom Stew
By
Elaine Douglas
@BreadandSoupLady
30
I developed this recipe to use ingredients that I usually have on hand. It is very flexible. You can use whatever oil and seasonings you like. I used chicken thighs because I think they are tastier than the breast meat. The hot pepper sauce and the lemon juice brightened the stew so I would not omit those ingredients. This stew is very low carb and tastes good served over rice or with potatoes or pasta. You could easily double the recipe for a larger crowd or to freeze for future meals.
Blue Ribbon Recipe
We love a hearty soup on a cold day and this one has so much great flavor. The chicken thigh meat is so moist and the peas add a pop of sweetness. It's so good, we could probably eat the whole pot by ourselves!
Rating:
★★★★★ 2 votes5
Comments:
Serves:
4-6
Prep:
15 Min
Cook:
45 Min
Method:
Stove Top
Ingredients
-
2 Tbspcoconut oil or oil of your choice
-
1 lbskinless, boneless chicken thighs
-
1 largeonion, chunked
-
2 tspchopped garlic
-
1 1/2 ccelery, chopped
-
1 ccarrot, chunked
-
2 cchicken stock
-
1/2 csalsa, chunky or chopped tomatoes
-
few dash(es)hot pepper sauce (optional)
-
2 tspsalt
-
·black pepper - a few grinds
-
1bay leaf
-
1 tspparsley flakes
-
1/2 tspHerbes de provence
-
3 csliced mushrooms
-
1 Tbsplemon juice
-
1/2 cfrozen green peas
How to Make Easy Low Carb Chicken and Mushroom Stew
- 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.
About Easy Low Carb Chicken and Mushroom Stew
Course/Dish: Other Main Dishes
Main Ingredient: Chicken
Regional Style: Canadian
Collections: Healthier Fare One-Pot Meals
