Low-Carb Chicken and Mushroom Stew
A cozy, low-carb chicken and mushroom stew loaded with vegetables, protein, and flavor. Quick to make and perfect for weeknight dinners or meal prep, this one-pot comfort dish balances tender chicken, earthy mushrooms, and sweet peas in a savory, lightly spiced broth.
Equipment
- 1 large pot or Dutch oven (6–8 qt)
- 1 Cutting Board
- 1 Cutting Board
- 1 measuring cup
- 1 Measuring Spoon
- 1 Wooden spoon or spatula
- 1 Wooden spoon or spatula
Ingredients
- 2 Tbsp coconut oil or oil of choice
- 1 lb skinless boneless chicken thighs, cut into 1-inch pieces
- 1 large onion chopped
- 2 tsp garlic minced
- 1 ½ cups celery chopped
- 1 cup carrot chopped
- 2 cups chicken stock
- ½ cup chunky salsa or chopped tomatoes
- Few dashes hot pepper sauce optional
- 2 tsp salt
- Freshly ground black pepper to taste
- 1 bay leaf
- 1 tsp dried parsley flakes
- ½ tsp Herbes de Provence
- 3 cups mushrooms sliced
- 1 Tbsp lemon juice
- ½ cup frozen green peas
Instructions
- Prepare the Chicken Chunks: Start by trimming any excess fat from the chicken thighs and cutting them into roughly 1-inch bite-sized pieces. This size ensures they cook evenly and absorb the flavors of the stew. Set the chicken aside on a plate, and pat it lightly with a paper towel to remove any moisture, which will help in browning later.
- Sauté the Aromatics: Heat 2 tablespoons of coconut oil (or your preferred cooking oil) in a large, heavy-bottomed pot or Dutch oven over medium heat. Once the oil shimmers, add the chopped onions. Stir gently and cook for 3–4 minutes until the onions are translucent and soft, but not browned. Then, add the minced garlic and sauté for another 30–60 seconds until fragrant. This forms a flavorful base for your stew.
- Brown the Chicken: Add the chicken pieces to the pot with the sautéed onions and garlic. Stir to coat the chicken evenly in the oil and aromatics.Let the chicken cook for about 5 minutes, occasionally stirring to ensure it develops a light golden color on all sides. This step locks in the juices and enhances the overall depth of flavor in the stew.
- Add Vegetables and Seasonings: Next, add the chopped celery and carrots to the pot, gently folding them into the chicken mixture. Sprinkle in 2 teaspoons of salt, a few grinds of freshly ground black pepper, 1 teaspoon of parsley flakes, and ½ teaspoon of Herbes de Provence. Add the bay leaf for a subtle earthy aroma. Stir everything thoroughly so the seasonings evenly coat the vegetables and chicken.
- Incorporate Liquids and Tomato Base: Pour in 2 cups of chicken stock and ½ cup of chunky salsa (or chopped tomatoes) into the pot. Stir well to combine, making sure the chicken and vegetables are submerged in the liquid.If desired, add a few dashes of hot pepper sauce to give the stew a gentle spicy kick. Bring the mixture to a gentle simmer over medium heat.
- Simmer the Stew: Reduce the heat to low and partially cover the pot with a lid. Allow the stew to simmer gently for about 30 minutes. During this time, the flavors will meld, and the vegetables will soften while the chicken becomes tender. Stir occasionally to prevent sticking, and adjust the heat to maintain a low, steady simmer.
- Add Mushrooms and Lemon Juice: After the initial simmer, add 3 cups of sliced mushrooms to the pot. Pour in 1 tablespoon of lemon juice to brighten the flavors. Stir gently, cover, and let the stew simmer for another 10 minutes. The mushrooms will release their earthy flavor and absorb the richness of the broth.
- Incorporate Peas and Final Simmer: Finally, add ½ cup of frozen green peas to the stew. Stir to combine, cover, and let the stew cook for an additional 5 minutes. The peas add a pop of sweetness and vibrant color, making the dish visually appealing as well as delicious.
- Taste and Adjust Seasonings: Remove the lid and taste the stew. Adjust salt, pepper, or hot sauce according to your preference. If you prefer a thicker stew, mix 1–2 teaspoons of flour with a small amount of cold water to make a slurry and stir it into the simmering stew until desired consistency is reached.
- Serve and Enjoy: Ladle the stew into bowls while hot. It can be served on its own for a low-carb meal, or over rice, pasta, or potatoes if you prefer a more hearty option. Leftovers can be refrigerated for up to 3 days or frozen for future meals. Reheat gently on the stovetop or in the microwave to enjoy the full depth of flavors.
Notes
- This stew is incredibly flexible; you can swap chicken thighs for breasts if preferred, though thighs remain juicier.
- Adjust the heat by adding more or less hot pepper sauce to suit your taste.
- The recipe works well with other vegetables like bell peppers, zucchini, or parsnips.
- For extra richness, finish with a splash of cream or coconut milk.
- Leftovers taste even better the next day as the flavors continue to meld.
