Paleo Chicken and Mushroom Stew

Warm, hearty, and bursting with flavor, this Paleo Chicken and Mushroom Stew is a wholesome, one-pot marvel that delivers comfort without compromising on nutrition. Packed with tender chunks of seared chicken thighs, earthy cremini mushrooms, and a medley of vibrant vegetables, this stew is simmered to perfection in a creamy blend of chicken broth and coconut milk, all enhanced with fragrant thyme and a touch of garlic. Perfectly suited for a paleo lifestyle, it’s dairy-free, gluten-free, and made with simple, clean ingredients. Whether served on its own or paired with cauliflower rice, this satisfying recipe is the ultimate nourishing meal for chilly days or weeknight dinners.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1.5 pounds chicken thighs, boneless and skinless
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 large garlic cloves, minced
• 3 medium carrots, sliced
• 3 medium celery stalks, sliced
• 8 ounces cremini mushrooms, sliced
• 4 cups chicken broth
• 1 cup coconut milk
• 1 tablespoon fresh thyme leaves
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and season them with salt and pepper.

Step 2

In a large pot or Dutch oven, heat the olive oil over medium-high heat.

Step 3

Add the chicken pieces to the pot, searing until they are browned on all sides. This should take about 5 minutes. Remove the chicken from the pot and set aside.

Step 4

In the same pot, add the diced onion and sauté for 3-4 minutes until it begins to soften and turn translucent.

Step 5

Add the minced garlic, sliced carrots, and sliced celery to the pot. Sauté for another 5 minutes, stirring occasionally.

Step 6

Add the sliced mushrooms and continue to cook for 4-5 minutes until the mushrooms have released their moisture and started to brown.

Step 7

Return the browned chicken to the pot. Pour in the chicken broth and coconut milk, and stir in the fresh thyme and bay leaf.

Step 8

Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 20 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.

Step 9

Taste and adjust seasoning with more salt and pepper if needed.

Step 10

Remove the bay leaf from the pot. Garnish the stew with fresh chopped parsley before serving.

Step 11

Serve the stew hot, either on its own or with a side of cauliflower rice for a complete paleo meal.

Nutrition Facts

Serving size	(2570.0g)

Amount per serving	% Daily Value*
Calories	2042.1

Total Fat 104.8g	0%
Saturated Fat 25.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 850.5mg	0%
Sodium 5462.4mg	0%
Total Carbohydrate 70.1g	0%
Dietary Fiber 12.4g	0%
Total Sugars 38.7g
Protein 202.2g	0%

Vitamin D 22.7IU	0%
Calcium 374.0mg	0%
Iron 12.4mg	0%
Potassium 4579.5mg	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: 46.4%

Protein: 39.8%

Carbs: 13.8%