Easy Low Carb Chicken and Mushroom Stew

• Gluten free

• Meat

  • 1 lb Chicken thighs, skinless boneless

• Produce

  • 1 Bay leaf
  • 1 cup Carrot
  • 1 1/2 cup Celery
  • 2 tsp Garlic
  • 1/2 cup Green peas, frozen
  • 1/2 tsp Herbes de provence
  • 3 cup Mushrooms
  • 1 Onion, large
  • 1 tsp Parsley flakes

• Canned Goods

  • 2 cup Chicken stock

• Condiments

  • 3 dash(es Hot pepper sauce
  • 1 tbsp Lemon juice
  • 1/2 cup Salsa

• Baking & Spices

  • 3 grinds Black pepper
  • 2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Coconut oil or oil

Found on justapinch.com

Description

Ingredients

• 2 Tbsp coconut oil or oil of your choice
• 1 lb skinless, boneless chicken thighs
• 1 large onion, chunked
• 2 tsp chopped garlic
• 1 1/2 c celery, chopped
• 1 c carrot, chunked
• 2 c chicken stock
• 1/2 c salsa, chunky or chopped tomatoes
• few dash(es) hot pepper sauce (optional)
• 2 tsp salt
• black pepper - a few grinds
• 1 bay leaf
• 1 tsp parsley flakes
• 1/2 tsp herbes de provence
• 3 c sliced mushrooms
• 1 Tbsp lemon juice
• 1/2 c frozen green peas

Directions

• 1Cut the chicken thighs into about 1 inch chunks (or whatever size you want). 2Put 2 tbsp coconut oil in large pot and add the onions. Sweat the onions for a few minutes - be careful not to brown. Add garlic. 3Add chicken thighs and stir into the onion mixture. Allow to cook for about 5 minutes. Then add the rest of the vegetables except for mushrooms and peas. Season with a couple of teaspoons of salt and a few grinds of pepper. 4Add chicken stock or 2 c. water plus 2 teaspoons Better Than Bouillon. Stir in the salsa, herbs and hot sauce, and simmer -partly covered- for 30 minutes. 5Add mushrooms and lemon juice and simmer another 10 minutes. Then add the green peas, cover and simmer another 5 minutes. Taste for seasoning, thicken the sauce with a flour/water slurry if you like (I didnt). Serve or refrigerate and reheat later. This gives the flavours a chance to mingle. Freeze leftovers - if any.