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Savory Chicken Stew

Yields1 ServingPrep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

A delicious recipe adapted from Chef Rebecca Katz

Ingredients
 4 Organic Chicken Breasts, skinless
 6 Organic Chicken Thighs, skinless
 1 tsp Sea Salt
 ½ tsp Black Pepper, freshly ground
 ½ tsp + 1/8 tsp Paprika
 2 tbsp Coconut Oil
 1 medium to large Yellow Onion, cut into chunks
 2 tbsp Coconut Oil
 6 medium Carrots, cut into chunks
 4 large Celery Stalks, cut into chunks
 ¼ tsp Sage, dried
 ¼ tsp Thyme, dried
 1 tbsp Garlic, minced
 4 cups Organic Chicken Broth
 1 ½ cups Tomatoes, diced
1

Place chicken on platter and season with salt, pepper, and 1/2 teaspoon paprika.

2

In large soup pot, add coconut oil and brown chicken for about 3-4 minutes on both sides.

3

If you begin to lift a piece and it sticks, this means its not ready. Transfer chicken back to platter.

4

In the same pot, add half the onion, carrots, and celery and sauté in the chicken juices until golden about 5 minutes.

5

Add sage, thyme, garlic, and rest of paprika.

6

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.

7

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).

8

Cut meat into chunks and add back to the broth, along with the rest of the vegetables and the diced tomatoes.

9

Simmer another 10-15 minutes until veggies are tender.

10

Season with salt and pepper to taste.