INGREDIENTS
3 1/2 lb
chicken thighs (bone & skin on)
1
large yellow onion (chopped)
4
medium size carrots (diced)
4
stalks celery (diced)
10 oz
cremini mushrooms (sliced)
1/2 tsp
dried thyme
3 cloves
garlic (minced)
1/2 cup
frozen peas
1 cup
low sodium chicken broth
2 tbsp
corn starch
Olive oil
Kosher salt
Fresh cracked pepper
2 cups
almond flour
2 tsp
baking powder
1/2 tsp
each garlic & onion powder
3/4 tsp
kosher salt
Fresh cracked pepper
2
eggs (beaten)
1/2 cup
melted coconut oil or butter
1/2 cup
low fat shredded cheddar cheese