AIP Creamy Chicken & Greens

Creamy Chicken & Greens

11/29/2016

There's just something comforting about a creamy chicken dish. Warm and soothing, this recipe is hearty without being heavy. You have the option of using either white wine or bone broth in the creamy, coconut milk based sauce. Both ways are delicious! I find the finished product doesn't taste like coconut (good news for the coconut haters). In fact the primary flavour of the dish comes from the use of leeks.

Have you cooked with leeks? Leeks are related to onion and garlic (all in the Allium genus), but they have a sweeter, milder, and much richer flavour. Leeks are a good source of Vitamins A & K (among other things), and contain a surprisingly large amount of antioxidants.

Honestly, I love pretty much anything with leeks in it! (Fun fact: In one area we lived in Ontario, there were wild leeks growing in the woods. I remember picking leeks with my parents. The leeks smelled so deliciously pungent fresh-picked!) They are definitely the star of this dish. It has rich flavour yet still tastes fresh with all the greens. The zucchini and spinach perfectly set off the chicken and creamy sauce.

As the weather gets chillier, what better to make than this soothing dish? Whip up a batch and enjoy the hearty aroma of chicken and leeks wafting through your house. (Seriously so good!) Enjoy it as a thick stew, or as a "gravy dish" over a vegetable side.

Creamy Chicken & Greens

Yield: 4-5 servings

Time: 25 min.

Variations: Option for AIP seed reintroduction.

Ingredients

2 chicken breasts, finely sliced
3 med. zucchini. sliced
1 lg. leek, sliced (discard any tough part of the greens)
6 cups baby spinach (measured loosely)
2 cloves garlic, crushed
1 1/2 cups coconut milk (full fat)
3/4 cup white wine OR bone broth
2 tbsp. arrowroot powder
1 tbsp. coconut oil
1 tsp. lemon juice
1 1/2 tsp. onion powder
1 1/2 tsp. garlic powder
1 1/2 tsp. dried dill
1 tsp. pink salt (or sea salt)
1/2 tsp. dried oregano
1/2 tsp. dried thyme

***Optional for AIP seed reintroduction:

1/4 tsp. black pepper

Method

Heat the coconut oil in a large saucepan on med. heat. Add in chicken, leeks, & garlic. Sauté until leeks are starting to soften.
Add in the wine/bone broth, zucchini, salt, & dry spices. Cook, stirring occasionally, until the zucchini is softened.
Whisk the arrowroot powder into the coconut milk & add to the pot. Cook, stirring constantly, until the liquid is bubbling & thickened.
Turn heat to low. Stir in spinach & lemon juice. When the spinach has wilted it is ready to serve.

Tip: Try this served over cauliflower mash, cauliflower rice, or mashed sweet potato!