Fresh ginger root has become a mainstay in my kitchen…
Oh, man. You guys! I’m showing some restraint in bestowing upon this recipe a simple name for clarity’s sake because what I really want to call this dish is Lovely Luscious Goodness So Daaayum Delish You Feel Like You’re Getting Away With Something Naughty Stew.
Can you tell I’m feeling all the feels for this hellishly good Creamy Chicken and Leek Stew?
This is a dish that proves to the naysayers it doesn’t take much more than the simplest of whole foods to combine in a way so nourishing and satiating, you won’t give a flying F if it’s not just the dog watching you unabashedly pick up that bowl and lick it clean.
Before we get to the recipe below, I have a few thoughts about the making of this dish and potential variations:
- Some peeps find celeriac hard to source. I suppose in that case you could replace it with parsnips (for a paleo/AIP variation) or rutabaga (for a SCD variation), but I do worry that parsnips might render the flavour too sweet and rutabaga slightly bitter. I’ll give it a go soon and let you know. Basically, I’m saying celeriac works, like, really well in a way that shouldn’t be messed with.
- The additional simmering step (Step 7) of uncovering allows the broth to reduce just enough to enhance a thicker stew-like texture, not to mention it heightens a richer overall flavour, which I think is important, but if you’re pressed for time, you could skip this.
- If you decide to double (which I did after making this once because we wanted more, more, more), increase the initial covered simmering time to 30 minutes and the additional uncovered simmering time to about 20 minutes.
Okay, lovelies. Here’s the recipe so that you too can get to licking those bowls clean.
Creamy Chicken and Leek Stew (AIP, Paleo, SCD, Whole30)
Author: Martine Partridge
Recipe type: Main Dish
- 2 tbsp extra-virgin olive oil
- 1 lb. skinless, boneless chicken breast or thighs, cut into 1-inch pieces
- 1 tsp sea salt
- 1 large leek, white and light green part only, halved and sliced thinly (about 2 cups)
- 3 medium carrots, peeled and chopped (about 2 cups)
- 1 medium celeriac, peeled and chopped (about 2 cups)
- 1 garlic clove, crushed
- 1 tbsp fresh thyme, chopped (or 1 tsp of dried thyme leaves)
- 1 c stock (I like stock made from a combination of beef and chicken bones -- richer flavah flave!)
- ¼ c full fat coconut milk
- 1 tsp Dijon mustard (Omit if on elimination phase of AIP.)
- Season chicken with salt.
- Heat 1 tbsp of olive oil in a large, fairly deep, saucepan or a Dutch oven over medium-high heat.
- Add chicken and cook, stirring frequently until chicken is lightly browned and cooked through, about 5 minutes.
- Add remaining oil to Dutch oven or saucepan along with the leeks, carrots, and celeriac. Stir well and allow the vegetables to "sweat" for a further 5 minutes.
- Stir in garlic and thyme. Cook an additional minute until fragrant.
- Add stock. Bring to a gentle boil, cover, then reduce to a simmer for 20 minutes.
- Uncover and allow stew to simmer for a further 15 minutes.
- Whisk in coconut milk and Dijon mustard (if not following elimination phase AIP). Remove from heat.
- Garnish with additional fresh thyme leaves or chopped parsley.