INGREDIENTS
8 oz
Chicken legs, boneless skinless
3
Carrots
4
stalks Celery
3 cloves
Garlic, fresh
8 oz
Mushrooms
2 tbsp
Parsley, fresh leaves
1
sprig Rosemary, fresh
1/2 tsp
Thyme, dried
1
Yellow onion
4 cups
Chicken stock
2 cups
Coconut milk, unsweetened
1 tbsp
Avocado oil
1 tbsp
Gluten-free flour
1
Sea salt and freshly ground black pepper
2 tbsp
Coconut oil