This chicken stew recipe is a favorite in my house. It’s sooo tasty and easy to make. I cook this in big batches and always have a couple containers of it on hand in the freezer. If you don’t have an Instant Pot, you can easily cook this in a crock pot!
You may be wondering about the name. I always season my food after it’s cooked so I can taste it as I go—it’s trial and error for me, I don’t have a gift for it.
I cooked the chicken and veggies and was pondering how to season them when the Simon and Garfunkel song Scarborough Fair popped into my head, specifically the refrain, “parsley, sage, rosemary, and thyme.”
I started laughing out loud and thought, what the heck, I’ll give it a try. It was delicious! I guess there’s a reason those seasonings are in a song.
SIMON & GARFUNKEL CHICKEN STEW
- 3 Lbs Chicken Thighs (boneless, skinless)
- 1 Head of Cauliflower (chopped)
- 1 Onion (chopped)
- 5 Celery Stalks (chopped)
- 3 Large Carrots (chopped)
- 1/4 Cup Ghee
- 1/2 Cup Almond Flour
- 3 Tbsp Worcestershire Sauce
- 3 tsp Salt
- 2 tsp Garlic Powder
- 1 tsp Black Pepper
- 1 tsp Parsley
- 1 tsp Sage
- 1 tsp Rosemary
- 1 tsp Thyme
- Chop onion, carrot, celery and add to Instant Pot.
- Chop cauliflower florets off head and add to pot.
- Add 2 cups water to pot (for 6 quart instant pot).
- Add chicken thighs.
- Seal pot and cook on meat setting, normal pressure, for 30 min.
- When done, add ghee, almond flour, Worcestershire sauce, and seasonings.
- Mix thoroughly.
These quantities are for a 6 quart instant pot. If you want to cook this in a crock pot, simply add the ingredients to your crock pot and cook on low for 8-10 hours.
I prefer my chicken stew thick, which is why I add half a cup of almond flour, to make it nice and dense. If you want your stew a little lighter or prefer the texture of a chunky soup, simply leave out the almond flour.
If you have fresh garlic on hand, replace the garlic powder with garlic cloves. Add the cloves with all the other veggies before you cook it.
I add the Worcestershire sauce for the umami taste it provides. If you don’t know much about umami (savory taste), it’s considered the fifth taste (sour, sweet, bitter, salty, and umami).
It’s kind of a new concept here in the US, but the Japanese have used the term since the early 1900s.
Since umami has its own receptors (rather than stemming from of a combination of the long-recognized taste receptors), scientists now consider umami to be a distinct taste.
So all that to say, consider adding umami foods to your dishes when you cook—you’ll be surprised how much better it makes things taste!
I rely on simple and fast recipes, but the recipes have to be delicious! I don’t cook because I enjoy it, but because I have celiac disease and need to eat a healthy gluten free diet. So efficiency and tastiness are the top criteria! The gluten free recipes I post are quick, easy, and yummy!
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