This recipe was adapted from one of my favorite chefs, Rebecca Katz. She does a lot of work with cancer patients, so all her recipes are super tasty and also easy to digest. The recipe called for chicken on the bone, though I am sure it would be good with boneless (I used chicken on the bone). Be sure to use a good organic chicken, always important for weight and health reasons.
This is the type of recipe that ends up like crockpot chicken – that “fall of the bone” delicious stewy mix that creates fantastic leftovers; the kind you can pack into lettuce leaves or collard wraps for those who are avoiding bread/gluten. See the pic below where I added spinach to my leftovers and had it for a late snow-day breakfast.
This recipe would also be deserving of 1-2 cups of added chunks of diced turnips or celeriac, nice potato substitutes which are less starchy. They can be added in the same step as the tomato sauce. Enjoy!
Savory Chicken Stew
- 4 organic chicken breasts, skinless
- 6 organic chicken thighs, skinless
- 1 teaspoon sea salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon plus 1/8 teaspoon paprika
- 2 tablespoons coconut oil
- 1 medium to large yellow onion, cut into chunks
- 6 medium carrots, cut into chunks
- 4 large celery stalks, cut into chunks
- 1/4 teaspoon each dried sage and thyme
- 1 tablespoon minced garlic
- 4+ cups organic chicken broth
- 1 – 1 1/2 cups diced tomatoes
Place chicken on platter and season with salt, pepper, and 1/2 teaspoon paprika. In large soup pot, add coconut oil and brown chicken for about 3-4 minutes on both sides. If you begin to lift a piece and it sticks, this means its not ready. Transfer chicken back to platter.
In the same pot, add half the onion, carrots, and celery and sauté in the chicken juices until golden about 5 minutes. Add sage, thyme, garlic, and rest of paprika. Sauté another 30 seconds, and then add 1 cup of broth to deglaze the pot, using a wooden spoon to scrape all the browned bits from the bottom.
Return the chicken to the pot and add enough chicken broth to cover chicken. Simmer about 45 minutes. Remove chicken from pot and take off the bone (if using boned).
Cut meat into chunks and add back to the broth, along with the rest of the vegetables and the diced tomatoes. Simmer another 10-15 minutes until veggies are tender. Season with salt and pepper to taste.