Ingredients
The following ingredients have 4 Servings
- 1 Tbsp avocado oil, or olive oil
- 8 ounces boneless, skinless chicken legs, or thighs
- sea salt and freshly ground black pepper
- 2 Tbsp coconut oil
- 3 cloves fresh garlic, minced
- 8 ounces mushrooms, thinly sliced
- 1 yellow onion, diced
- 3 carrots, peeled and diced
- 4 stalks celery, diced
- 1/2 tsp dried thyme
- 1 Tbsp gluten-free flour
- 4 cups chicken stock, or broth
- 2 cups unsweetened coconut milk
- 2 Tbsp chopped fresh parsley leaves
- 1 sprig fresh rosemary
Instruction
- Heat oil in a large stockpot or Dutch oven over medium heat.
- Season chicken thighs with salt and pepper, to taste.
- Add chicken to the stockpot and cook until golden, about 8 -10 minutes; set chicken aside. (I wrap meat in foil to save moisture at this point)
- Add coconut oil to the same stockpot over medium heat. Stir in garlic, mushrooms, onion, carrots, celery and thyme.
- Cook, stirring occasionally, until tender, about 3-4 minutes.
- Whisk in flour until lightly browned, about 1 minute.
- Add the stock whisking constantly, until slightly thickened, about 4-5 minutes.
- Roughly shred chicken with forks, then add back into the pot and add coconut milk, rosemary, sea salt and pepper to taste.
- Cook on medium-low heat for an additional 15-20 minutes, covered, stirring occasionally.
- Serve warm, garnished with fresh parsley and rosemary, if desired.
- This is excellent for your Cream of Soup Recipes!
