Creamy Chicken and Leek Stew (AIP, Paleo, SCD, Whole30)
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 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.)
  1. Season chicken with salt.
  2. Heat 1 tbsp of olive oil in a large, fairly deep, saucepan or a Dutch oven over medium-high heat.
  3. Add chicken and cook, stirring frequently until chicken is lightly browned and cooked through, about 5 minutes.
  4. 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.
  5. Stir in garlic and thyme. Cook an additional minute until fragrant.
  6. Add stock. Bring to a gentle boil, cover, then reduce to a simmer for 20 minutes.
  7. Uncover and allow stew to simmer for a further 15 minutes.
  8. Whisk in coconut milk and Dijon mustard (if not following elimination phase AIP). Remove from heat.
  9. Garnish with additional fresh thyme leaves or chopped parsley.
Recipe by Eat Heal Thrive at