Creamy Chicken and Leek Stew
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 lb. skinless, boneless chicken breast or thighs, cut into 1-inch pieces
- 1 tsp sea salt
- 1 large leek, white and light green part only, halved and sliced thinly (about 2 cups)
- 3 medium carrots, peeled and chopped (about 2 cups)
- 1 medium celeriac, peeled and chopped (about 2 cups)
- 1 garlic clove, crushed
- 1 tbsp fresh thyme, chopped (or 1 tsp of dried thyme leaves)
- 1 c stock
- ¼ c full fat coconut milk
- 1 tsp Dijon mustard (Omit if on elimination phase of AIP.)
Directions
- Season chicken with salt.
- Heat 1 tbsp of olive oil in a large, fairly deep, saucepan or a Dutch oven over medium-high heat.
- Add chicken and cook, stirring frequently until chicken is lightly browned and cooked through, about 5 minutes.
- Add remaining oil to Dutch oven or saucepan along with the leeks, carrots, and celeriac. Stir well and allow the vegetables to "sweat" for a further 5 minutes.
- Stir in garlic and thyme. Cook an additional minute until fragrant.
- Add stock. Bring to a gentle boil, cover, then reduce to a simmer for 20 minutes.
- Uncover and allow stew to simmer for a further 15 minutes.
- Whisk in coconut milk and Dijon mustard (if not following elimination phase AIP). Remove from heat.
- Garnish with additional fresh thyme leaves or chopped parsley.