MAKE THE STOCK

1. Add the chicken to a stockpot filled with water (leave some space for vegetables). Bring to a boil and cook the chicken for about 20 minutes, and regularly skim until no foam is formed on the surface. After about 20 minutes, add the vegetables (the carrot has to be whole and peeled). Add the bay leaves, salt and peppercorns. Let it all simmer for another 20 minutes and so, and keep skimming the foam if there is more. Take the carrot out while still firm. When the stock is done (chicken is cooked), take the chicken out on a plate and strain the stock. Discard the rest of the veggies. Remove the skin and bones of the chicken and shred the meat (add some stock on top of it and cover the chicken while you are cooking the mushrooms, so it doesn’t dry out). You will only need one cup of stock for this dish, store the rest in the fridge for another dish. 

MAKE THE CREAMY MUSHROOMS AND CHICKEN

1. Add a generous amount of avocado oil to a big sauteeing pan, on medium heat. Add the clean, dry and chopped mushrooms and the garlic and sauté until moisture is released and fragrant, about 15 minutes (stir regularly). 
2. Add some stock if it starts sticking to the pan. Once the mushrooms are cooked, add the shredded chicken, and mix well. 
3. Add the coconut milk, and some stock but not more than 1 cup. Bring to a boil and simmer for about 10 minutes or until the sauce starts to thicken. 
4. Prepare the arrowroot flour by dissolving it in cold water to get a paste. Add a few teaspoons of warm stock to the arrowroot paste, then add everything to the dish. Stir well and cook for another 5 minutes or so. It will start to thicken. 
5. Add the fresh parsley, taste for salt and pepper, and add some lemon juice to your taste. Add the chopped, cooked carrot if using.
6. Serve with steamed, baked or sautéed broccoli, broccolini or broccoli rabe, or anything green for a pop of color.