Creamy Chicken, Mushroom and Green Veg Stew

Yet another wintry warming stew from Cucina Ceri!  I’d been drooling over some sort of white creamy chicken stew on the internet when I decided to make this.  I wanted to bulk it out with as much veg as possible, so it would be a filling, one pot, no extras required dish – one that I could stash away in the freezer for the busy next few weeks I’m about to have.

If I’m perfectly honest I think I added far too much liquid by way of vegetable stock, and when the stew wasn’t thickening I threw in some arrowroot, coconut flour and chestnut flour to thicken it up.  It worked – hooray, but if you didn’t want to add all these extras you should just add less stock!  It made a whopping 5 portions which is  excellent news for my bank balance as well as my time.  The day I made this I found out I’ve had an offer on a flat accepted so have to save any pennies where I can, very exciting though – a Cucina which belongs only to Ceri!

P.s the Mushrooms & veg made the stew rather browny/green that creamy white, so I’ll attempt a creamy white stew again another day.

p.p.s even though I’ve used coconut to make this all creamy, it really doesn’t taste like an exotic coconut stew (so don’t be put off if you don’t like coconut – are you crazy??), likely due to the herbs I’ve used.

Ingredients (serves 4-5)

  • Olive Oil
  • 1 onion
  • 4 garlic cloves
  • 1 leek, thinly sliced
  • 2 stalks of celery, diced
  • 450g chicken thighs
  • 350g mushrooms
  • 1 litre vegetable stock
  • 400ml can coconut milk
  • 185g pack of slice runner beans
  • Fresh Rosemary
  • 1/2 tablespoon dried mixed herbs, parsley
  • 2 Tablespoons arrowroot,
  • 2 Tablespoons coconut flour
  • 4 Tablespoons chestnut flour

Method

  • Dice the onion and garlic, and saute in a little olive oil in a large saucepan.
  • Add the sliced leeks, and celery and when softened add the diced chicken thighs, dried rosemary, herbs, season and cook until the flesh browns.
  • Then add the mushrooms, till they start to break down.
  • Lastly add the vegetable stock, and bring to the boil, and simmer for 20 mins.
  • Add the coconut milk and simmer for a further 20 minutes, then adding the arrowroot, chestnut flour and coconut flour.  Don’t allow to overboil or the flour will go gunky.
  • Lastly add the green beans, so that they steam into the stew for the last 5 minutes.  We add the beans last or they overcook and loose their nutrients.  Scatter with some additional parsley and black pepper.

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