Dairy-Free Chicken and Mushroom Stew

Cozy up with a bowl of hearty Dairy-Free Chicken and Mushroom Stew, a comforting one-pot meal that's perfect for weeknight dinners or a wholesome family lunch. Packed with tender, juicy chicken thighs, earthy cremini mushrooms, and vibrant root vegetables, this stew is a dairy-free spin on a classic favorite. Creamy coconut milk lends a luscious texture to the broth, while fragrant herbs like thyme and rosemary deliver layers of flavor. Easy to prepare in under an hour, this recipe features a gluten-free thickener and is ideal for those with dietary restrictions or anyone craving a light, creamy stew without the use of cream or milk. Serve it garnished with fresh parsley for a pop of color, and enjoy all the warmth and nourishment this recipe has to offer.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken thighs
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 8 ounces cremini mushrooms, sliced
• 1 teaspoon dried thyme
• 0.5 teaspoon dried rosemary
• 4 cups chicken broth
• 1 bay leaf
• 1 cup coconut milk
• 2 tablespoons cornstarch
• 2 tablespoons chopped fresh parsley (for garnish)

Directions

Step 1

Trim any excess fat from the chicken thighs and cut them into bite-sized pieces.

Step 2

Season the chicken pieces with 1 teaspoon of salt and 0.5 teaspoon of ground black pepper.

Step 3

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.

Step 4

Add the chicken pieces to the pot and brown them on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.

Step 5

In the same pot, add the remaining 1 tablespoon of olive oil. Add the diced onion and cook until it becomes translucent, about 3 minutes.

Step 6

Stir in the minced garlic, sliced carrots, and sliced celery, cooking for another 5 minutes until the vegetables begin to soften.

Step 7

Add the sliced mushrooms to the pot and cook for an additional 4 minutes, stirring occasionally.

Step 8

Sprinkle the dried thyme and rosemary over the vegetables and stir to combine.

Step 9

Return the browned chicken to the pot and pour in the chicken broth. Add the bay leaf.

Step 10

Bring the stew to a gentle boil, then reduce the heat to low. Cover and let simmer for 25 minutes.

Step 11

In a small bowl, whisk together the coconut milk and cornstarch until smooth.

Step 12

Slowly pour the coconut milk mixture into the stew, stirring constantly to thicken the broth.

Step 13

Simmer for an additional 5 minutes, allowing the flavors to meld.

Step 14

Remove the bay leaf from the pot and adjust seasoning with more salt and pepper if needed.

Step 15

Serve the stew hot, garnished with chopped fresh parsley.

Nutrition Facts

Serving size	(2415.4g)

Amount per serving	% Daily Value*
Calories	1627.1

Total Fat 80.0g	0%
Saturated Fat 18.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 567.0mg	0%
Sodium 5283.6mg	0%
Total Carbohydrate 84.0g	0%
Dietary Fiber 12.9g	0%
Total Sugars 39.2g
Protein 143.3g	0%

Vitamin D 54.4IU	0%
Calcium 346.0mg	0%
Iron 10.2mg	0%
Potassium 4041.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.2%

Protein: 35.2%

Carbs: 20.6%