Paleo One-Pot Chicken and Mushroom Cream Stew
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Learn more →Ingredients
4 servings
- 1.5 lb boneless, skinless chicken thighs
- 1 tsp salt, divided
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 10 oz cremini mushrooms, cleaned and quartered
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- 1 tbsp fresh rosemary, finely chopped
- 2 cups chicken broth
- 1 cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - 1 tbsp apple cider vinegar
- 2 tbsp tapioca starch
- 2 tbsp cold water
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Pat the chicken pieces dry with paper towels and season with ½ tsp of the salt. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
- 2
Add the chicken in a single layer and sear undisturbed for 3–4 minutes, until the underside is golden and releases easily from the pot. Flip and sear the second side for 2–3 minutes until lightly browned. Transfer the chicken to a plate and set aside — it will finish cooking in the stew.
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