Not feeling well?
This Classic Chicken Stew is sure to warm you from the inside out, lifting your spirits and filling your body with healing nutrition.
You’ll find this stew is lighter than most - without noodles - using sweet potato and celery root for wholesome, satisfying carbs.
I hope that you’ll enjoy - and feel better!
1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
sea salt and black pepper
2 tablespoons plus 1 teaspoon
1 yellow onion, diced
1½ teaspoons fresh garlic, minced
1 teaspoon fresh thyme, minced
4 cups broth (chicken or bone)
½ cup dry white wine
½ sweet potato, peeled and diced
¾ cup celery root, diced
½ cup green zucchini, chopped
1½ carrots, cut into 1-inch slices
1 dried bay leaf
2 tablespoons fresh parsley, minced
Preheat the oven to 300 degrees F and move a rack to the lowest position. Generously season the chicken with salt and pepper.
Place 1 tablespoon of the olive oil in a large soup pot over medium-high heat. Add half of the chicken and cook until browned, about 5 minutes per side. Transfer the cooked chicken to a plate. Repeat with another 1 tablespoon of the olive oil and the other half of the chicken.
Add the remaining 1 teaspoon olive oil to the pot over medium-high heat. Add the onion. Cook, stirring often, for 5 minutes. Add the garlic and thyme and cook for 3 minutes. Add the coconut flour and brown for 2 minutes.
Stir in the broth and wine. Add the sweet potato, celery root, squash, carrots, and bay leaf. Add the chicken to the pot and bring to a simmer. Cover and transfer to the preheated oven. Bake for 1 hour. Remove the bay leaf, garnish with the fresh parsley, and serve warm. Enjoy!