A delicious recipe adapted from Chef Rebecca Katz
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.