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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!