Candida Diet Friendly Herb Chicken Gravy
Rich, savory gravy is one of those comfort-food staples that can feel completely off the table when you're navigating a strict anti-fungal eating plan ā but this version is built from the ground up with that challenge in mind. Coconut oil replaces butter, arrowroot starch stands in for conventional flour-based thickeners, and coconut aminos bring a deep, umami-like depth without any of the sugar or fermented soy found in traditional soy sauce. Apple cider vinegar adds a subtle brightness that lifts the whole pot, while fresh thyme and rosemary make the kitchen smell absolutely incredible as everything simmers together. The bone broth base is where the real magic happens ā it reduces down and soaks up all that garlic, ginger, and turmeric into something genuinely complex and warming. Arrowroot thickens beautifully into a glossy, spoon-coating gravy, though the recipe is careful to pull it off the heat at just the right moment so it stays silky rather than breaking down. Strained smooth and finished with a little fresh parsley, this is the kind of sauce that makes a simple piece of chicken feel like a proper, satisfying meal ā no compromises required.
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Learn more āIngredients
4 servings
- 2 tbsp coconut oil
- 3 cloves garlic, minced
- Ā½ tsp fresh ginger, grated
- Ā½ tsp ground turmeric
- 2 cups chicken bone broth
- 1 tsp coconut aminos
Ingredient noteCoconut aminos is a common stand-in for soy sauce on a candida diet. It does carry a little sugar from coconut sap, but this recipe uses less than a teaspoon per serving, which is likely fine.
- 1 tsp apple cider vinegar
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- 3 tbsp arrowroot starch
- 3 tbsp cold water
- salt, to taste
For serving
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Melt the coconut oil in a medium saucepan over medium heat until shimmering. Add the garlic and cook, stirring frequently, until fragrant and just softened, about 1 minute ā watch closely so it does not brown.
- 2
Stir in the grated ginger and turmeric and cook for 30 seconds, until the spices are fragrant and evenly coated in the oil.
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