30-MINUTE HERBED CHICKEN & POTATO STEW

This Herbed Chicken & Potato Stew is my first cozy dish of the season and oh, trust me friends, it’s good. Real good. So once again I say… bring it on fall!


The key to a really good stew is a flavourful, rich and thick, creamy base with chunks of tender vegetables and meat or legumes. This stew definitely has it all. However, instead of milk, cream, or wheat flour I’ve used a little trick to create the rich and creamy goodness in this recipe.

Creamer potatoes, being naturally starchier, but still loaded with vitamin C, fibre, and potassium work wonderfully to create the illusion of “creaminess” without any dairy necessary.  Dill, thyme, and parsley add flavour, depth, vitamins, and a pretty sprinkling of green!

Half of the vegetables in the stew, including the potatoes, I left unblended to add more texture and hunks of tender goodness, and the organic roasted chicken brings in protein, B vitamins, and selenium.

30-MINUTE HERBED CHICKEN & POTATO STEW RECIPE


INGREDIENTS

  • 11 ounces cooked rotisserie chicken (preferably organic, light and dark meat), shredded and chopped
  • 1 tablespoon olive oil
  • 3 cups diced creamer potatoes (Little Potato Company Terrific Trio)
  • 3 cups organic chicken broth
  • 2 cloves garlic, crushed or minced
  • 1 cup sliced celery
  • 1 cup diced carrots
  • ½ cup sliced crimini mushrooms
  • ½ cup finely diced onion
  • 1 tablespoon fresh dill
  • 1 tablespoon dried parsley
  • 1 tablespoon dried thyme
  • ½ tsp salt or garlic salt
  • ¼ tsp pepper
  • 2 tablespoons gluten-free flour blend (all purpose)

INSTRUCTIONS

  1. Heat a large pot or dutch-oven to medium-high heat and add in the olive oil.
  2. Add in the garlic, potatoes, celery, carrots, onion, mushrooms, dill, parsley, thyme, salt, and pepper, and cook, stirring often, for about 15 minutes until softened.
  3. Lower the heat to medium and scoop two cups of the potato vegetable mixture out using a measuring cup and add to a blender.
  4. Add the chicken broth to the blender with the potato vegetable mixture and blend on high until smooth.
  5. While blending, slowly add in the gluten-free flour through the top opening.
  6. Pour the blended potato vegetable mixture back into the pot with the rest of the vegetables.
  7. Add in the chopped rotisserie chicken and stir to combine.
  8. Simmer for 10 minutes then season with more salt and pepper if desired.
  9. Divide stew between 4 bowls and serve hot with a side of gluten-free bread (optional).
  10. Enjoy!

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