Quick and creamy chicken stew recipe

5 from 4 votes

A simple and quick to prepare paleo chicken stew that's perfect for a quick dinner fix.

Course Main Course

Cuisine American

Keyword chicken, creamy, stew

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 343kcal

Cost 15

One 4 lbs whole chicken
½ cup of clarified butter butter, or other Paleo fat
2 onions chopped
4 cloves garlic minced
¼ cup cassava almond, or coconut flour, or any other paleo flour (this is optional, as its only purpose is to thicken the stew)
2 cups of homemade chicken broth or stock you may decide to add more if you find the stew too thick
2 carrots chopped
2 celery stalks chopped
5-6 white button mushrooms sliced or whole
½ cup full-fat coconut milk or heavy cream
2 green onions sliced
¾ cup of fresh or frozen green peas
Sea salt and freshly ground black pepper to taste

Cut the whole chicken into pieces. Divide it into two thighs, two drums, two wings, and two breasts.
One 4 lbs whole chicken
In a large saucepan placed over medium heat, melt the cooking fat. Add in the chicken pieces and cook until golden brown on all sides. Remove the chicken and put it aside until later.
½ cup of clarified butter
Add the onions to the same saucepan and cook in the remaining juices. Once they have sauteed and begun to brown, add the garlic and cook for a few minutes together.
2 onions, 4 cloves garlic
If you wish to add thickening paleo flour, do so now.
¼ cup cassava
Whisk in the chicken broth. At this point, you will be able to tell if the stew is too thick. If so, feel free to add more broth or stock or even just water. Do so slowly while continuing to mix.
2 cups of homemade chicken broth or stock
Add in the vegetables and chicken, along with any juices from where the chicken was resting.
2 carrots, 2 celery stalks, 5-6 white button mushrooms
Season to taste with salt and pepper.
Sea salt and freshly ground black pepper to taste
Allow the stew to come to a simmer, and then cook on low, but still maintain the simmer.
Cover and cook for approximately 30 minutes.
Stir in the cream or coconut milk, green onions, and peas.
½ cup full-fat coconut milk or heavy cream, 2 green onions, ¾ cup of fresh or frozen green peas
Cook for just about another 2 minutes and serve.