Description
This 1-pot stew is a healthy comfort food recipe. Savory, delicious and filling. Perfect for a cold night.
Ingredients
Scale
- 1 3/4 pounds chicken thighs cut into 1 1/2″ pieces
- Sea salt and freshly ground black pepper
- 2 Tablespoons olive oil, ghee or avocado oil
- 16 ounces cremini mushrooms, cut in half or left whole if small
- 1 large onion, chopped
- 2 large carrots, peeled and cut into rounds, about 1 cup
- 3 stalks celery sliced, about 1 cup
- 3 cloves garlic, minced
- 1 Tablespoon tomato paste
- 2 1/2 Tablespoons tapioca flour
- 4 cups chicken bone broth
- 1 1/2 teaspoon dried thyme or 3 sprigs fresh thyme
- 1/2 teaspoon dried rosemary or 1 sprig fresh rosemary
- 1 bay leaf
- 4 cups sweet potatoes cut into large chunks
- 1 cup Yukon gold potatoes cut into large pieces
- 1 cup white turnips, peeled and cut into medium chunks (choose small turnips)
- 2 cups zucchini, cut into medium chunks
- Sea salt and black pepper to taste
- Fresh thyme or parsley leaves for garnish
- Balsamic vinegar for serving (optional)
Instructions
- Pat the chicken dry with paper towels and season all over with sea salt and black pepper.
- In a large stock pot over medium/high heat, heat the oil. Add the chicken and sear until brown, 4 minutes on each side, adjusting the heat as necessary.
- Remove the chicken from the pot.
- Add the mushrooms, turn down to medium low, cover and cook until the mushrooms release their liquid, stirring frequently, scraping the brown bits at the bottom of the pan, about 5 minutes.
- Add the onions, carrots, and celery, stir and cook for 3-5 minutes.
- Add in the garlic and cook until fragrant, about 1-2 minutes, careful not to burn.
- Add tomato paste and tapioca flour and stir to coat the veggies.
- Stir in the broth.
- Add the rosemary, thyme and bay leaves and season with salt and pepper. Bring to a boil, then lower the heat to a simmer at medium-low heat. Cover and simmer until, about 20 minutes to develop the flavors.
- Add the potatoes, sweet and gold, and chicken and simmer 10 minutes more.
- Then add in the turnips and zucchini and continue to simmer 5-10 more minutes, until potatoes and vegetable are just tender.
- Taste to adjust salt and pepper.
- Discard bay leaves and garnish with fresh thyme or parsley and a splash of balsamic if desired before serving.
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Store in a sealed container in the refrigerator for up to 3-4 days the taste is even better the next day. You can store it in the freezer for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Stew, Dinner, Lunch
- Cuisine: Paleo, Gluten Free, Dairy Free, Whole30 option, AIP option