Quick and easy comfort food that is delicious and filling 👌👌
Enough meat to satisfy the carnivore and still enough veg, beans and mushrooms for my preference.
In the spirit of full transparency … Only 1 of my 4 kiddos was happy to eat this one… 🤷🤷 ah well. 3 of us loved it and 2 of us are delighted to have some leftover for tomorrow!
- 700g chicken thigh, skinless
- 400g field mushrooms, sliced
- 1 tbsp garlic olive oil
- Medium brown onion
- 400g tin Cannellini beans, drained and rinsed
- 1 cup chicken stock
- 1 rounded tsp pure corn flour
- 1 tbsp coconut aminos
- 2 tsp fresh chopped thyme
- 2 cups chopped green beans
- Carrot noodles to serve
Heat the oil in a heavy based pan.
Dice the onion and cook until soft. Add in the mushrooms and thyme. Cook until the mushrooms start to soften.
Remove from pan and set aside.
Add sliced chicken to the hot pan and brown. Then sprinkle in the corn flour, stir and then add the stock and aminos.
Add in the Cannellini beans and return the mushroom mix to the pan.
Mix until evenly combined and bring to a gentle simmer for about 15 minutes until the sauce is thickened and the chicken is cooked through.
Add in the green beans for the last 2 minutes of cooking … You want them to still have some crunch!
Serve on a bed of carrot noodles (use a veggie peeler to create the long strips)
Makes about 5 serves.
P.S – If macros are important to you here are the details for 1 serve (without the carrot)