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Ingredients
US|METRIC
7 SERVINGS
- 2 Tbsp. olive oil (ghee or butter)
- 1/2 lb. boneless skinless chicken thighs (organic, free range, diced – leave out for vegan)
- 1 yellow onion (large, diced)
- 2 large garlic cloves (minced)
- 2 celery stalks (diced)
- 2 carrots (peeled and diced)
- 12 oz. mushrooms (fresh organic, cleaned and thinly sliced – button, crimini, shiitake, baby bella, chanterelle, whatever you prefer)
- 2 sprigs fresh thyme
- 1/3 cup cassava flour (or other gluten-free all-Purpose flour, regular flour will work – if not GF)
- 2 cups mushroom stock (organic low-sodium)
- 4 cups low sodium chicken stock (organic, or veggie stock*)
- 1 bay leaf
- 3/4 cup coconut milk (organic full fat canned)
- sea salt
- freshly ground black pepper
- 1/4 cup dry sherry (dry red or white wine or even brandy, optional)
- fresh thyme (additional, or parsley, for serving)
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories190Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat6g30% |
Trans Fat |
Cholesterol20mg7% |
Sodium530mg22% |
Potassium570mg16% |
Protein12g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate10g3% |
Dietary Fiber2g8% |
Sugars4g |
Vitamin A60% |
Vitamin C10% |
Calcium4% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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