Chicken Stew
It began as an idea, and then it grew, and soon it became a really tasty dinner 😂!
I just love beef stew, it is such good comfort food but yet made with healthy ingredients. Stew frequently calls my name on a cool winter day! The last few months I have been experimenting with cutting back a bit on the red meats - so, when I want stew, why not chicken stew? It really does seem like you could have all the good ingredients of beef stew but with chicken instead, right? And yes, the idea worked 😋.
I chose to prepare this in a dutch oven, searing the chicken first as you would do with beef stew meat, but I do believe this could be just as good simmering in the crock pot all day. Especially if that vessel is what your days schedule calls for!
INGREDIENTS -
4 - 6 organic chicken thighs
6-8 baby potatoes, halved
1-2 cups carrots, chopped
1 cup celery, chopped
1 cup onion, diced
4 cups chicken broth
4 springs thyme
salt & pepper to taste
2 Tbsp avocado or other good oil
Preheat the oven to 300 degrees.
Sprinkle the chicken with salt and pepper to your liking. Add the avocado oil to the dutch oven and heat to medium. Add the chicken thighs, browning for 3-4 minutes on each side.
Turn the heat off under the dutch oven and add the remainder of the ingredients over the top of the chicken.
Bake for approximately 4 hours. Top with a little parsley if you like, perhaps add a side salad, and your dinner is complete!
