Paleo Baked Chicken Stew Recipes

QUICK AND CREAMY CHICKEN STEW RECIPE

Steps:

• Cut the whole chicken into pieces. Divide it into two thighs, two drums, two wings and two breasts. In a large saucepan placed over a medium heat, melt the cooking fat. Add in the chicken pieces and cook until golden brown on all sides. Remove the chicken and put aside until later. 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. If you wish to add a thickening paleo flour, do so now. 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. Add in the vegetables and chicken, along with any juices from where the chicken was resting. Season to taste with salt and pepper. 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. Cook for just about another 2 minutes and serve.

QUICK AND CREAMY CHICKEN STEW - PALEO FRIENDLY!

Steps:

• Cut the chicken into pieces. In a large dutch oven over medium heat, melt the coconut oil. Once melted, add the chicken peices and cook until golden brown on all sides. Remove the chicken and set aside until later.
• Add the onions, celery and carrots to the kettle and cook in the remaining juices. Once they have sauteed and begun to brown, add the garlic and cook for a few minutes together.
• Add the chicken back to the pot and put in the mushrooms. Add broth to just come up 1/2 way (not covering the chicken). Allow the stew to come to a simmer and then cook on low, maintaining the simmer. Cover and cook for approximately 30 minutes. Remove chicken pieces and cut off the bone in bite sized chunks.
• Add the chicken, peas, coconut cream and green onions back to the pot and cook another 2 minutes.