Sort ingredients
ericalotta
QR Code
Listen
Pdf
Season the chicken with salt and pepper and set aside.
In a large pot over medium heat, add olive oil. Once warmed add the onions, carrots and celery and saute until cooked through, around 5-8 minutes, salting as you go. Add the mushrooms and saute until those are cooked through, another 5-10 minutes. Add the minced garlic and saute another 2 minutes.
Sprinkle in the flour and coat the vegetables. Deglaze with the white wine and bring up to a simmer for 1 minute. Add the chicken stock, coconut milk, and stir so there are no clumps of flour. Add the thyme, season with salt and pepper to taste, and add the chicken to the pot. Bring up to a very low simmer and top with the lid, simmer for 30 minutes.
Remove the chicken and set aside to shred. In the meantime, add the potatoes, peas and corn and stir in. Bring up to a simmer and simmer for 20 minutes, or until the potatoes are soft.
Shred the chicken with two forks and stir back into the pot. Remove the thyme and taste for seasoning. Adjust accordingly and serve!