Dairy-Free Chicken and Mushroom Stew
Cozy up with a bowl of this rich and creamy **Dairy-Free Chicken and Mushroom Stew**, a comforting twist on the classic that’s perfect for weeknight dinners or hearty family meals. Tender chicken thighs, earthy cremini mushrooms, and vibrant vegetables are simmered in a savory, herb-infused chicken broth thickened with velvety coconut milk, making this recipe a dream for those seeking a flavorful dairy-free alternative. Enhanced with aromatic dried thyme, rosemary, and a touch of garlic, every spoonful is packed with wholesome goodness. Quick to prepare and simmered to perfection in under an hour, this gluten-free and paleo-friendly stew is both satisfying and nourishing. Serve it piping hot with a sprinkle of fresh parsley for a rustic yet elegant finish that will delight your taste buds.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 8 ounces cremini mushrooms, sliced
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 4 cups chicken broth
- 1 bay leaf
- 1 cup coconut milk
- 2 tablespoons cornstarch
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
Trim any excess fat from the chicken thighs and cut them into bite-sized pieces.
Season the chicken pieces with 1 teaspoon of salt and 0.5 teaspoon of ground black pepper.
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
Add the chicken pieces to the pot and brown them on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil. Add the diced onion and cook until it becomes translucent, about 3 minutes.
Stir in the minced garlic, sliced carrots, and sliced celery, cooking for another 5 minutes until the vegetables begin to soften.
Add the sliced mushrooms to the pot and cook for an additional 4 minutes, stirring occasionally.
Sprinkle the dried thyme and rosemary over the vegetables and stir to combine.
Return the browned chicken to the pot and pour in the chicken broth. Add the bay leaf.
Bring the stew to a gentle boil, then reduce the heat to low. Cover and let simmer for 25 minutes.
In a small bowl, whisk together the coconut milk and cornstarch until smooth.
Slowly pour the coconut milk mixture into the stew, stirring constantly to thicken the broth.
Simmer for an additional 5 minutes, allowing the flavors to meld.
Remove the bay leaf from the pot and adjust seasoning with more salt and pepper if needed.
Serve the stew hot, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
1627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.0 g | 103% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 5284 mg | 230% | |
| Total Carbohydrate | 84.0 g | 31% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 39.2 g | ||
| Protein | 143.3 g | 287% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 346 mg | 27% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 4041 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
