Gluten-Free Chicken and Mushroom Stew
Warm, hearty, and brimming with wholesome flavors, this Gluten-Free Chicken and Mushroom Stew is a comforting one-pot meal perfect for weeknight dinners or cozy weekends. Featuring tender chunks of chicken thighs, earthy button mushrooms, and a medley of carrots, celery, and fragrant herbs, this stew is thickened with gluten-free flour, making it a delicious option for those avoiding gluten. The delicate balance of chicken broth and dry white wine creates a rich and savory base that hugs every ingredient, while a sprinkle of fresh parsley brings a burst of color and freshness to each bowl. Ready in just over an hour and ideal for meal prep, this dish is a must-try for anyone craving a nourishing, gluten-free twist on classic comfort food.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 2 tablespoons gluten-free all-purpose flour
- 1 unit medium onion, finely chopped
- 3 unit garlic cloves, minced
- 2 units carrots, sliced
- 2 units celery stalks, sliced
- 8 ounces button mushrooms, sliced
- 4 cups chicken broth
- 1 cup dry white wine
- 1 unit bay leaf
- 4 units fresh thyme sprigs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Begin by preparing the chicken: pat the chicken thighs dry with paper towels and cut them into bite-sized pieces.
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces in batches to avoid overcrowding, cooking until browned on all sides. Remove the chicken and set it aside.
In the same pot, add 1 tablespoon of olive oil along with the chopped onion. Saute for about 3 minutes until the onion is translucent.
Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
Toss in the sliced carrots, celery, and mushrooms. Cook for about 5-6 minutes until the vegetables start to soften.
Sprinkle the gluten-free flour over the vegetables and stir well to coat. Cook for 1-2 minutes to cook off the raw flour taste.
Slowly pour in the chicken broth and dry white wine, stirring constantly to combine and avoid lumps.
Return the browned chicken pieces to the pot. Add the bay leaf, thyme sprigs, salt, and black pepper. Stir to ensure everything is well mixed.
Bring the stew to a gentle boil, then reduce the heat to low and cover. Simmer for 45 minutes, stirring occasionally until the chicken is tender and the stew has thickened.
Remove the bay leaf and thyme sprigs. Taste and adjust the seasoning with more salt and pepper if needed.
Serve ladled into bowls, garnished with freshly chopped parsley. Enjoy this comforting gluten-free stew warm.
Nutrition Facts
Calories |
2268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.2 g | 152% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 5318 mg | 231% | |
| Total Carbohydrate | 54.5 g | 20% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 18.1 g | ||
| Protein | 201.4 g | 403% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 316 mg | 24% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 4039 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.
