CHICKEN AND MUSHROOM STEW

I don’t know about you, but sometimes our “staple” chicken recipes just get boring.  So when Kettle & Fire sent me their new chicken bone broth I was determined to find a new scrumptious and easy recipe that would become a new staple for us and this Chicken and Mushroom stew does just that!

   As I mentioned before in my French Onion Soup recipe Kettle & Fire uses only the best of the best ingredients for their broth cooking it for 24+ hours as to get the most out of the organic bones and vegetables they put in it. They take great pride in their packaging, making sure it is shelf stable and still great quality.  You can read more about their broth HERE. And because I’m a major dork, I actually find it pretty fascinating reading about bone broth and the benefits etc etc. Of course drinking broth will always give you the most benefits, but it’s also great used in recipes!

Here is a fun little tip that I do frequently when I know I’m not going to be using the whole box of broth…..I freeze the rest! Then it’s ready for you when you need a little more in whatever meal you are making.  I freeze mine in silicone ice cube trays.

I like using chicken tenders for this meal, but it’s great with any cut of chicken you may have!

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CHICKEN AND MUSHROOM STEW

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients

• 2 lbs chicken, cubed
• 2 tbl oil
• 1 small yellow onion, diced
• 1 leek, diced
• 1 lb mushrooms, sliced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/4 c balsamic vinegar
• 1 tbs tomato paste
• 3 cloves garlic, minced
• 2 tbs capers
• 1/2 c Kettle and Fire
• 1 tbs arrowroot powder
• OPTIONAL: fresh parsley,

Instructions

1. Heat up a skillet and add a little oil to the pan.
2. Cut your chicken and place into hot pan. Let cook 3 min per side then remove and set aside. (it's okay if the chicken isn't completely cooked yet)
3. Add in your diced onion, leek, dried thyme, and rosemary. Mix well and let cook for a few minutes.
4. Next, add in your garlic, and mushrooms and let cook another 5 minutes or until mushrooms start to cook down.
5. Add your chicken back in then your balsamic vinegar, tomato paste, capers, and chicken bone broth.
6. Mix well, reduce heat to low and cover. Let cook for about 10 minutes.
7. While waiting make a slurry with your arrowroot powder and a splash more of your bone broth. Once time is up add the arrowroot mixture to the chicken and stir around. Sauce will start to thicken in about a minute.
8. Remove and garnish with fresh parsley.

Notes

Double or even triple the batch to freeze. Goes great over anything!!

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Also, you still have time to get 20% off your 1st purchase of their bone broth by using the code “DONUT20” during checkout.  Hurry though, you only have a few more days until the coup expires!!

Whole30: yes

Paleo: yes