Chicken Stew
Ingredients
- 2 lbs. chicken thighs, boneless, skinless, cut into 2-inch pieces
- 1 Tbsp ghee, or olive oil, or avocado oil
- 1 Tbsp dried oregano
- sea salt and freshly ground black pepper, to taste about 1/4 teaspoon each
- 4 Tbsps gluten-free flour, or Arrowroot powder
- 3 cups chicken bone broth
- 12 oz. baby potatoes, halved or quartered
- 4 medium carrots, peeled, and sliced into 1/2-inch pieces
- 2 medium red or yellow onions, cut into large pieces
- 4 fresh garlic cloves, minced
- 2 dried bay leaves
- 1/4 cup freshly chopped parsley
Instructions
- Preheat your oven to 375 degrees f.
- Place chicken pieces into a bowl and sprinkle with sea salt, pepper, flour and oregano. Toss well until evenly coated.
- Heat oil in a Dutch oven, or large oven-safe stock pot over medium-high heat.
- Add in your seasoned/floured chicken and saute stirring constantly until nicely golden brown, about 5-6 minutes.
- Add in your minced garlic and continue to cook for another minute, until fragrant.
- Pour in the bone broth and simmer on LOW while scraping any browned bits on the bottom of the pot.
- Add in the bay leaves and allow your stew to simmer until the sauce is slightly thickened.
- Stir in your prepared carrots, onions and potatoes.
- Cover pot tightly with it's oven-safe lid, and transfer into your preheated oven.
- Bake for 60 minutes, or until chicken is falling-appart tender.
- Once your chicken stew is ready, carefully discard the bay leaf, taste-test then season to your preference and garnish with fresh chopped parsley.
- Serve hot and enjoy!
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