French Chicken Stew

Alex Del Rosario

INGREDIENTS

• 2 tablespoons coconut oil

• 900g chicken thigh fillets

• 1 carrot, peeled

• 2 stalks celery

• 1 leek thinly sliced

• 200g mushrooms

• 2 ½ cups (650mL) chicken stock

• ½ cup (125mL) coconut cream

• 500g peeled potato

• 1 ½ cups water to blend

PROCESS

1. Heat 1 tablespoon of olive oil/ coconut oil in a large heavy based saucepan or casserole dish over high heat.

   • In batches, fry off chicken so they are browned all over.

2. Heat the remaining tablespoon of oil in the pan.

3. Add chopped up carrot and celery and cook until soft.

4. Add in chopped up mushrooms and leek and cook for a few more minutes until everything has softened down.

5. Add chicken stock and stir to combine.

6. Add in chicken thighs and bring to a boil.

   • Reduce heat and cook with the lid on for 20 minutes until the chicken is cooked through.

7. Add in coconut cream.

8. Peel and boil potatoes until soft.

9. Puree potato and chicken together adding extra water to blend if needed.

*Note:

• The quantity of ingredients mentioned in the recipes are usual adult doses which may be modified for children accordingly.

• You could blend the mix if your child can’t chew and swallow well.

Enjoy!