Name: Rosemary Chicken Stew
Prep time: 15 min
Cook time: 490 min
Total time: 505 min
Ingredients: 1½ lbs skinless chicken thighs (cut into 1-inch pieces); Sea salt and black pepper (to taste); 1 T olive oil; 2 cups chicken broth or bone broth; 1 t balsamic vinegar; 2 t chopped fresh rosemary; 4 garlic cloves (minced); 1 onion (chopped); 1 carrot (diced); ½ cup almond milk; ¼ cup finely ground almond flour; ½ cup frozen peas; 1 T chopped fresh thyme

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Rosemary Chicken Stew

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Prep Time 15

Cook Time 8 10

Total Time 8 25

Servings

Calories 364 kcal

Ingredients

1½ lbs skinless chicken thighs cut into 1-inch pieces
Sea salt and black pepper to taste
1 T olive oil
2 cups chicken broth or bone broth
1 t balsamic vinegar
2 t chopped fresh rosemary
4 garlic cloves minced
1 onion chopped
1 carrot diced
½ cup almond milk
¼ cup finely ground almond flour
½ cup frozen peas
1 T chopped fresh thyme

Instructions

Season the chicken thigh pieces with the sea salt and black pepper to taste. In a large skillet, heat the olive oil over high heat. Add the chicken and brown it on all sides for 5 to 6 minutes. Transfer the browned chicken to a 4- to 6-quart slow cooker.
Add the chicken broth, balsamic vinegar, rosemary, sea salt, and black pepper to the slow cooker. Flip the chicken pieces to coat with the seasoning mixture. Add the garlic, onion, and carrots. Cover and cook on LOW for 8 hours or on HIGH for 4 hours.
In a small bowl, combine the almond milk and almond flour, adding a bit of the cooking liquid to prevent any lumps.
Add the flour mixture to the slow cooker. Add the frozen peas. Cover and cook on HIGH for 10 minutes until the chicken stew thickens.
Serve topped with the thyme.