Winter is all about foods that warm us up and keep us cozy as temperatures drop. We have been making lots of stews recently but we tend to gravitate toward the tomato based varieties. This week we decided to switch it up and try a white based version and we were happy with the result! So if you’re looking for a new spin on stew look no further!
Winter White Chicken Stew
1.5lb chicken breasts, cubed
1 tbsp coconut oil
1 zucchini sliced into half moons
2 peppers, cut into inch sized pieces
600g of mini potatoes, quartered (and boiled until tender)
2 cups of chicken stock
1/4 cup of half and half (or you could use coconut milk for a dairy free version)
2 tbsp dijon mustard
1 tbsp tomato paste
1 tsp smoked paprika
1 tsp cumin
1 tsp ground coriander
1 tsp garlic powder
2 bay leaves
1 tsp herb de provence
1/4 cup all purpose flour (for thickening)
salt and pepper to taste
1) Melt the coconut oil in a large pot over medium high heat. Brown the chicken tossing frequently. Then add in the vegetables and stir to combine.
2) Season with all herbs/spices, then add in your chicken stock, mustard and tomato paste (stir to combine). Reduce heat slightly to medium and cook until veggies and chicken are cooked to your liking.
3) Reduce heat to medium low and add in your cream. Slowly sprinkle in 1/4 cup of flour a little at a time and stir into the pot combining it with the liquid to thicken. Add more or less flour based on how thick you’d like your stew to be.
4) Add in your cooked potatoes and serve with some more greens or fresh parsley on top!
Macronutrient Breakdown (per serving):