Gluten-Free Chicken and Mushroom Stew

Cozy up with a hearty bowl of Gluten-Free Chicken and Mushroom Stew, a comforting and nutritious one-pot meal perfect for any occasion. This recipe features tender, bite-sized chicken thighs slow-simmered in a savory blend of chicken broth and dry white wine, paired with earthy mushrooms, vibrant carrots, and aromatic herbs like thyme and bay leaf. Thickened with gluten-free all-purpose flour, this stew is a rich yet allergen-friendly option for gluten-sensitive diners. Its irresistible flavors develop as it cooks, creating a wholesome meal that’s perfect for weeknight dinners or meal prepping. Serve this cozy stew garnished with freshly chopped parsley for a touch of brightness and enjoy every velvety, satisfying bite.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 1.5 pounds boneless, skinless chicken thighs
• 3 tablespoons olive oil
• 2 tablespoons gluten-free all-purpose flour
• 1 unit medium onion, finely chopped
• 3 unit garlic cloves, minced
• 2 units carrots, sliced
• 2 units celery stalks, sliced
• 8 ounces button mushrooms, sliced
• 4 cups chicken broth
• 1 cup dry white wine
• 1 unit bay leaf
• 4 units fresh thyme sprigs
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Begin by preparing the chicken: pat the chicken thighs dry with paper towels and cut them into bite-sized pieces.

Step 2

Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces in batches to avoid overcrowding, cooking until browned on all sides. Remove the chicken and set it aside.

Step 3

In the same pot, add 1 tablespoon of olive oil along with the chopped onion. Saute for about 3 minutes until the onion is translucent.

Step 4

Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.

Step 5

Toss in the sliced carrots, celery, and mushrooms. Cook for about 5-6 minutes until the vegetables start to soften.

Step 6

Sprinkle the gluten-free flour over the vegetables and stir well to coat. Cook for 1-2 minutes to cook off the raw flour taste.

Step 7

Slowly pour in the chicken broth and dry white wine, stirring constantly to combine and avoid lumps.

Step 8

Return the browned chicken pieces to the pot. Add the bay leaf, thyme sprigs, salt, and black pepper. Stir to ensure everything is well mixed.

Step 9

Bring the stew to a gentle boil, then reduce the heat to low and cover. Simmer for 45 minutes, stirring occasionally until the chicken is tender and the stew has thickened.

Step 10

Remove the bay leaf and thyme sprigs. Taste and adjust the seasoning with more salt and pepper if needed.

Step 11

Serve ladled into bowls, garnished with freshly chopped parsley. Enjoy this comforting gluten-free stew warm.

Nutrition Facts

Serving size	(2440.1g)

Amount per serving	% Daily Value*
Calories	2268.5

Total Fat 118.2g	0%
Saturated Fat 27.1g	0%
Polyunsaturated Fat 4.0g
Cholesterol 850.5mg	0%
Sodium 5318.3mg	0%
Total Carbohydrate 54.5g	0%
Dietary Fiber 9.9g	0%
Total Sugars 18.1g
Protein 201.4g	0%

Vitamin D 70.3IU	0%
Calcium 316.0mg	0%
Iron 12.5mg	0%
Potassium 4039.1mg	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: 51.0%

Protein: 38.6%

Carbs: 10.4%