For a super-flavorful gluten free chicken stew, make this recipe. It has all of the flavor of mushrooms without the actual mushrooms. However, you can use fresh mushrooms if you wish. Some people dislike the texture of mushrooms. Meanwhile, you’ll absolutely love this chicken stew. I’ll be adding this recipe to my regular recipe rotation of gluten free dinner meals.
Remove bay leaves and discard. Taste and add stevia if you prefer a sweeter sauce.
*Better Than Bouillon’s gluten free status varies by country. It’s even been known for a U.S. retailer to sell a foreign country’s product. So, read labels carefully. Their “organic” version was gluten free last time I checked with them, but they no longer guarantee it being free from cross-contamination, per their website. Despite this change in their legal statement, people with celiac disease have reported back to me that they have not experienced any adverse reaction when consuming this particular product. Their gluten free status varies on the flavors (vegetable, beef, etc.)
**Umami seasoning blend may be substituted with 1 cup fresh chopped mushrooms, black pepper, a 1/4 teaspoon ground mustard, 1/8 teaspoon ground thyme, and a tiny pinch cayenne or a few red pepper flakes.
If you are sensitive to mushrooms, omit them or the seasoning and add all of the other above spices with an additional 1/8 teaspoon of ground thyme. Kids:
If kids don’t like mildly spicy food, add a bit of dairy to their serving to tone down the peppers.
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