Creamy Chicken Stew

Makes 5-6 servings

Ingredients:

• 1.25 lb boneless skinless chicken thighs, cut into bite size pieces

• 1 tbsp avocado oil

• 1 tbsp grassfed butter

• 1 medium yellow onion, diced

• 1⁄4 cup potato starch (or regular flour if not GF)

• 3 cups cubed petite yellow potatoes

• 16 oz frozen mixed vegetables

• 3 cups bone broth

• 1tsp smoked paprika

• 1⁄2 tsp ground mustard

• 1 tsp dried thyme

• 1⁄2 cup canned coconut milk

Instructions:

In a large pot, add 1 tbsp avocado oil. Season cubed chicken thighs (I like to do this with kitchen scissors!) with pink salt and pepper. Cook for about 5-7 min until cooked on the outside. Add in diced yellow onion and 1 tbsp grass fed butter, cook until translucent. Add in potato starch, stir around, then remaining ingredients, except for cream. Combine well and bring to a boil. Turn down to a simmer and cover. Simmer for 20 min. Uncover and stir in cream. You can also do all of this in an instant pot per directions and stir in cream when complete.

Nutrition | 1 serving (out of 5 servings) — calories: 334, protein: 21g, carbs: 30g, fat: 16.3g, fiber: 3.5g