Chicken Potato Vegetable Stew Recipe- Gluten Free, Grain Free, Dairy Free

With this cold weather, and not venturing out of the house much, I am doing a lot of cooking, and a lot of trying out new recipes using what we have in the house... and so many of them came out so wonderfully that I wanted to share them with you. And now I have a huge back log of recipes to post, and I want to try to post them all as quickly as possible, before I have even more recipes to post. So I'll try to do a few recipe posts in a row, sans introduction- just short and too the point, so you can actually use them instead of them sitting in my draft folder for forever.

This chicken potato veggie stew was developed after I was really hoping for a hearty beef stew, but discovered that I didn't have the beef in the freezer that I thought I did, but I had plenty of chicken. Chicken stew it was, and it was a hit.

This stew is great for people on a gluten free, grain free, dairy free, egg free, and/or sugar free diet. It also doesn't use much chicken, and uses a cheaper cut, keeping the cost down even more, and uses winter veggies for the most part, which keeps the cost even lower. Feel free to replace some of the veggies using whatever you have in the house, and adjust seasoning to taste.

I am sure you can make this vegan if you replace the chicken with a vegan protein like white beans, but I haven't tried it myself to tell you for sure if it tastes good, but I suspect it would.

Chicken Potato Vegetable Stew Recipe- Gluten Free, Grain Free, Dairy Free

Ingredients:
2-3 tablespoons oil
1 large onion
8-10 chicken wings
6 carrots
~20 small potatoes, or 7-8 cups chopped potatoes
1 cup chopped celery
4 1/2 cups chicken or vegetable broth (I used my scrap broth)
2 teaspoons sage
1 tablespoon dried parsley
1 teaspoon garlic powder
2 teaspoons salt (or to taste)
3 cups frozen green beans
4-5 tablespoons potato starch

Instructions:
1. Chop onions and saute in oil until golden.

2. Add the wings to the onions and cook until starting to brown.

3. Peel and roughly chop the carrots and add them to the pot. Cook, stirring occasionally, for about 5 minutes.

4. Chop potatoes roughly and chop celery (I used chopped frozen celery that I bought on sale when in season) and add to the pot. Cook, stirring occasionally, for about 5 minutes.

5. Add the rest of the ingredients other than the green beans and potato starch, and cover and cook for 20 minutes or until the potatoes and carrots are soft.

6. Add the green beans to the pot, and remove 1/2 a cup of liquid to cool off.

7. When the liquid is a little cooled off, mix with the potato starch and add back to the pot. Cook until thickened.

Serve hot!



Enjoy!


Are you a fan of stew? What is your favorite cheap stew recipe? What do you put in chicken stew?