Gluten-Free Cream Stew

Cozy up with a comforting bowl of Gluten-Free Cream Stew, a hearty and wholesome recipe perfect for those seeking a gluten-free twist on a classic dish. Featuring tender bites of seared chicken thighs, colorful vegetables like carrots, celery, and baby potatoes, and a luscious, creamy broth enriched with gluten-free all-purpose flour, this stew delivers both flavor and comfort. The gentle addition of fresh thyme and green peas brightens this rich, velvety stew, making it a great meal for weeknights or special gatherings. Ready in just an hour, this naturally gluten-free dinner is filling, nourishing, and perfect for serving with a sprinkle of fresh herbs or crusty gluten-free bread for dipping.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams boneless, skinless chicken thighs
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large onion
• 2 medium carrot
• 2 celery stalks
• 300 grams baby potatoes
• 3 garlic cloves
• 3 tablespoons gluten-free all-purpose flour
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup frozen green peas
• 1 teaspoon fresh thyme

Directions

Step 1

Season the chicken thighs with salt and black pepper on both sides. Cut into bite-sized pieces and set aside.

Step 2

Chop the onion finely. Peel and slice the carrots into coins. Chop the celery stalks into small pieces. Halve the baby potatoes. Mince the garlic cloves.

Step 3

Heat the olive oil in a large pot over medium-high heat. Add the chicken pieces and brown them on all sides for about 5-7 minutes. Remove chicken and set aside.

Step 4

In the same pot, add onions, carrots, celery, and potatoes. Cook while stirring occasionally until the onions are tender, about 5 minutes.

Step 5

Add minced garlic and cook for another minute until fragrant.

Step 6

Sprinkle the gluten-free all-purpose flour over the vegetables and stir to coat them evenly. Cook the flour for about 2 minutes to remove any raw taste.

Step 7

Gradually pour in the chicken broth, stirring constantly to prevent lumps.

Step 8

Return the browned chicken to the pot. Bring the stew to a simmer and lower the heat to medium-low. Cover and cook for 20-25 minutes until the potatoes are tender.

Step 9

Stir in the heavy cream, green peas, and fresh thyme. Continue to cook for another 5 minutes without the lid until the stew thickens slightly.

Step 10

Adjust seasoning with additional salt and pepper if necessary before serving.

Step 11

Serve the gluten-free cream stew warm, garnished with extra thyme if desired.

Nutrition Facts

Serving size	2618.4 grams (2618.4g)

Amount per serving	% Daily Value*
Calories	2751

Total Fat 164.70g	211%
Saturated Fat 67.70g	339%
Polyunsaturated Fat 2.70g
Cholesterol 865mg	288%
Sodium 5265mg	229%
Total Carbohydrate 134.40g	49%
Dietary Fiber 21.20g	76%
Total Sugars 27.90g
Protein 162.70g	325%

Vitamin D 35IU	175%
Calcium 357mg	27%
Iron 13mg	74%
Potassium 4511mg	96%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.5%

Protein: 24.4%

Carbs: 20.1%