poached chicken, sauteed mushrooms & herbed salad (AIP)

Looking for an easy dinner?

Here is one of those meals that can easily be whipped up for a mid-week meal, but feels a bit more special.  The challenge I’m finding on the auto-immune protocol (elimination diet) is variety.  When a number of usual go-to ingredients are no longer go-to, it is a bit challenging!  I have to say though, it is forcing me to be a bit more creative, and I am feeling better and even lost a few kg so that’s great.

 For the chicken: 

1. Bring about 500ml of chicken stock (see recipe) to the boil.
2. Place 2 chicken breasts in the stock, reduce temperature & simmer for 4-5mins. (Lid on)
3. Turn stove off and leave the chicken in the stock with the lid on for about 15 mins.
4. Remove and slice or shred the chicken.

For the mushrooms:

1. Pour about 3 Tbsp olive oil in the pan. When hot fry 1 clove of grated garlic.
2. Then add 300g chopped mushrooms (I used portabellos) + 1 tray of mixed gourmet mushrooms. Sautee.  Add more oil and a little bit of chicken stock.
3. Cook until soft.  Season with salt.

For the salad:

• few handfuls of mixed salad leaves
• 1/2 cup basil leaves
• 1/4 cup coriander leaves
• 1/4 cup mint
• 1 cup watercress.
• 1/2 granny smith apple, chopped.
• 2 sweet potatoes roasted (see my tips here) in olive oil and salt.
• 1 avocado chopped

Toss all the ingredients in a bowl to serve.

Recipe serves 2-3 with enough for salad left-overs.

homemade chicken stock

The other day, I had a chicken de-boned and rolled by my butcher and he gave me (well I’m sure I paid for it!) the carcass. Out with the slow cooker again! Chicken stock is such a staple in my house, I have the concentrate in the fridge constantly (will post that recipe soon too).  I use the liquid for poaching, soups, marinades etc.  It’s just one of those ‘all in and leave it’ recipes.

• 1 chicken carcass or 1 kg chicken necks
• 1 onion, roughly chopped
• 1-2 carrots chopped
• 1 celery stick chopped
• handful sliced mushrooms
• 1-2 garlic cloves, chopped
• bunch of herbs (I used parsley & thyme)
• 2 bay leaves
• 1 Tbsp salt
• 1/2 Tbsp peppercorns (omit for AIP).

1. Put the chicken carcass in the slow cooker, cover with water.
2. Toss in the vegetables & herbs.
3. Season.
4. Cook on low for 6-8hrs.
5. Let it cool, remove the carcass and any big chunks of vegetables/herbs.
6. Strain the rest into a large jar/container.  Store in the fridge for up to about a week (or even better, use it for a soup whilst it’s still hot!)