EASY LOW CARB CHICKEN AND MUSHROOM STEW

Easy Low Carb Chicken and Mushroom Stew image

Provided by Elaine Douglas

Time 1h

Number Of Ingredients 17

2 Tbsp coconut oil or oil of your choice
1 lb skinless, boneless chicken thighs
1 large onion, chunked
2 tsp chopped garlic
1 1/2 c celery, chopped
1 c carrot, chunked
2 c chicken stock
1/2 c salsa, chunky or chopped tomatoes
few dash(es) hot pepper sauce (optional)
2 tsp salt
black pepper - a few grinds
1 bay leaf
1 tsp parsley flakes
1/2 tsp Herbes de provence
3 c sliced mushrooms
1 Tbsp lemon juice
1/2 c frozen green peas

Steps:

1. Cut the chicken thighs into about 1-inch chunks (or whatever size you want).
2. Put 2 Tbsp coconut oil in large pot and add the onions. Sweat the onions for a few minutes - be careful not to brown. Add garlic.
3. Add chicken thighs and stir into the onion mixture. Allow to cook for about 5 minutes. Then add the rest of the vegetables except for mushrooms and peas. Season with a couple of teaspoons of salt and a few grinds of pepper.
4. Add chicken stock or 2 c water plus 2 teaspoons Better Than Bouillon. Stir in the salsa, herbs and hot sauce, and simmer - partly covered - for 30 minutes.
5. Add mushrooms and lemon juice and simmer another 10 minutes. Then add the green peas, cover and simmer another 5 minutes. Taste for seasoning, thicken the sauce with a flour/water slurry if you like (I didn't).
6. Serve or refrigerate and reheat later. This gives the flavours a chance to mingle. Freeze leftovers - if any.