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What you put into your body directly determines what you can get out of it. Your food should provide you with energy and nutrients that help you maximize every moment of everyday. If you are feeling drained, sore, ill, tired, or just not feeling yourself you owe it to yourself to take closer look at your daily nutrition. Your food should work with you not against you. Are you ready to take back control of your health and happiness? Check out what’s on the menu today!

White Wine Chicken Stew

Gluten-Free, Dairy-Free, Serves 6

  • 1.5 lbs boneless, skinless chicken, sliced
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/4 cup gluten-free all-purpose flour
  • 1/2 cup dry white wine
  • 4 cups low-sodium chicken
  • 1 cup diced potatoes
  • 1 cup frozen peas
  • 1 cup unsweetened almond milk
  • Fresh chopped parsley, for garnish

Directions:

Season the chicken pieces with salt and pepper. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are softened. Add the minced garlic, dried thyme, and dried rosemary to the pot. Sauté for an additional 1-2 minutes until fragrant. Sprinkle the gluten-free all-purpose flour over the sautéed vegetables and stir to coat. Pour in the dry white wine and stir to combine, allowing the mixture to thicken slightly.

Add the chicken pieces to the pot and cook for a few minutes until they are lightly browned. Pour in the chicken or vegetable broth and stir to combine. Add the diced potatoes and bring the stew to a gentle simmer. Cover the pot and let the stew simmer for about 20-25 minutes, or until the potatoes are tender and the flavors meld. Stir in the frozen peas and unsweetened almond milk. Simmer for a few more minutes to heat through. Taste and adjust the seasoning with more salt and pepper if needed.

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