Classic Chicken Stew

White bowl of Classic Chicken Stew. Spoon resting inside.

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5 from 15 votes

Dietary: Grain-Free, Gluten-Free, Dairy-Free, Paleo (If modified), Whole30 (if modified)

Total Time45

Servings:

Author: Alex Snodgrass

Ingredients

1 ½ pounds boneless skinless chicken breast or thighs, cut into 1-inch cubes
2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
4 tablespoons cassava flour, divided (can sub all-purpose flour)
2 tablespoons extra virgin olive oil, plus more as needed
2 cups medium-diced yellow onion (about 1 medium onion)
1 ½ cups thin-sliced carrots (about 2 medium carrots)
1 cup thin-sliced celery (about 2 stalks)
1 ½ cup thinly sliced baby bella mushrooms
3 garlic cloves, minced
¾ cup dry white wine (sub chicken broth for Paleo and Whole30, see note)
One [32-ounce] carton low-sodium chicken broth (or 4 cups)
1/2 cup unsweetened coconut milk (sub heavy creamer if desired, see note)
1 pound yellow potatoes, cut into 1-inch cubes
2 tablespoons finely chopped flat leaf parsley
1 tablespoon minced rosemary leaves
2 teaspoon fresh thyme leaves, plus more for serving
½ teaspoon dried sage
¼ teaspoon cayenne pepper
2 tablespoons fresh lemon juice

Instructions

In a medium bowl, combine the cubed chicken, 1 teaspoon of the salt, ½ teaspoon black pepper, and 2 tablespoons of the cassava flour. Toss until the chicken is evenly coated.
Heat the oil in a large pot or Dutch oven over medium-high heat. Add the chicken to the bottom of the pot and cook until a golden brown crust has formed, about 3 minutes per side. Transfer to a plate and set aside. The chicken does not need to be fully cooked at this point as it will continue to cook in the stew later.
Add the onion, carrot, celery, mushrooms, garlic, and remaining 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, until the veggies are tender, about 4 minutes.
Reduce the heat to medium and sprinkle the remaining 2 tablespoons of cassava flour into the bottom of the pot, stir until well combined with the veggies and lightly toast, about 2 minutes.
While stirring, slowly pour in the white wine. Once incorporated, continue stirring, while slowly pouring in the chicken broth. Add the coconut milk and stir to combine.
Add the chicken back into the pot along with the potatoes, parsley, rosemary, thyme, dried sage, and cayenne pepper and stir to combine. Bring the soup to a light simmer, cover, and cook until the chicken is cooked through and the potatoes are tender, 15 to 20 minutes.
Uncover and let simmer, uncovered, for 5 to 10 more minutes to thicken a little more. Remove from the heat and stir in the lemon juice.
To serve, ladle into bowls and garnish with fresh thyme leaves, if desired.

Notes

Herb Note: If you don’t have fresh herbs on hand, you can sub in dried seasonings. Use 1 teaspoon dried parsley, ½ tsp dried rosemary, and ½ tsp dried thyme.
Flour Note: I like to use cassava flour as a grain-free and gluten-free option. You can use all-purpose flour in this recipe as a sub, just be sure to saute for a few minutes longer so it doesn’t have a raw flour taste to it (cassava is more neutral in taste).
Wine Note: Use any white wine that you like here, as long as it’s not overly sweet (like a Riesling). I prefer to use a Sauvignon Blanc! If you don’t use white wine, you can sub with chicken broth for a total of 4 3/4 cups total.
Heavy Creamer Note: If you swap in heavy creamer in place of the coconut milk, stir it in after you add the chicken back into the soup at the end. I like to add coconut milk in sooner so it helps cook off some of the coconut flavor, for a dairy-free option. I don’t like to add the heavy creamer in there as it is simmering, as it has the potential to curdle.

Nutrition