Gluten-Free Cream Stew
Cozy up with a comforting bowl of Gluten-Free Cream Stew, a hearty dish that’s perfect for chilly evenings or when you need a little culinary hug. This rich and creamy recipe features tender chicken thighs, wholesome vegetables like carrots, celery, and baby potatoes, and is thickened with gluten-free all-purpose flour, making it ideal for those with gluten sensitivities. Simmered in a savory chicken broth and finished with luscious heavy cream, the stew is elevated with the natural sweetness of green peas and the earthy aroma of fresh thyme. Ready in just about an hour, this one-pot wonder offers the perfect balance of flavor and simplicity, making it a fantastic choice for family dinners. Serve it hot and savor every spoonful of this warm, gluten-free delight.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion
- 2 medium carrot
- 2 celery stalks
- 300 grams baby potatoes
- 3 garlic cloves
- 3 tablespoons gluten-free all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen green peas
- 1 teaspoon fresh thyme
Instructions
Season the chicken thighs with salt and black pepper on both sides. Cut into bite-sized pieces and set aside.
Chop the onion finely. Peel and slice the carrots into coins. Chop the celery stalks into small pieces. Halve the baby potatoes. Mince the garlic cloves.
Heat the olive oil in a large pot over medium-high heat. Add the chicken pieces and brown them on all sides for about 5-7 minutes. Remove chicken and set aside.
In the same pot, add onions, carrots, celery, and potatoes. Cook while stirring occasionally until the onions are tender, about 5 minutes.
Add minced garlic and cook for another minute until fragrant.
Sprinkle the gluten-free all-purpose flour over the vegetables and stir to coat them evenly. Cook the flour for about 2 minutes to remove any raw taste.
Gradually pour in the chicken broth, stirring constantly to prevent lumps.
Return the browned chicken to the pot. Bring the stew to a simmer and lower the heat to medium-low. Cover and cook for 20-25 minutes until the potatoes are tender.
Stir in the heavy cream, green peas, and fresh thyme. Continue to cook for another 5 minutes without the lid until the stew thickens slightly.
Adjust seasoning with additional salt and pepper if necessary before serving.
Serve the gluten-free cream stew warm, garnished with extra thyme if desired.
Nutrition Facts
Calories |
2751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.7 g | 211% | |
| Saturated Fat | 67.7 g | 338% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 865 mg | 288% | |
| Sodium | 5264 mg | 229% | |
| Total Carbohydrate | 134.4 g | 49% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 27.9 g | ||
| Protein | 162.7 g | 325% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 357 mg | 27% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 4511 mg | 96% | |
*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.
