Not Your Average Chicken Stew Recipe
Date Published: November 24, 2015 | 32,297 views
Stew – whether it’s chicken, beef, fish, or vegetable – always makes the list of the most scrumptious comfort foods. Basically, stewing is a slow, low-heat cooking process that never rises above the boiling temperature for water (which is somewhere around 212 degrees Fahrenheit).
Stewing brings out savory flavors and aromas from a delectable combination of chunks of meat that melt in your mouth, a variety of wholesome vegetables, and the best herbs and spices.
But like my other healthy recipes, to make it even better, I added a little twist to this chicken stew recipe. Check it out.
- 2 whole organic chickens, cut into pieces
- 2 cups white wine vinegar
- 3 tablespoons coconut oil
- 3 tablespoons organic butter
- 2 cups coconut flour
- 2 teaspoons each sea salt and pepper
- 4 cups chicken stock
- 4 to 5 sprigs thyme, chopped
- 1 teaspoon lemon zest
- 1 teaspoon dried black peppercorns, crushed
- 1 medium cauliflower cut into florets or ½ medium cabbage, sliced
- 1 pound fresh mushrooms, sliced
- 2 medium onions
- 2 tablespoons coconut oil
- 2 tablespoons parsley, finely chopped
- Marinate the chicken pieces in the wine vinegar for four to 12 hours.
- Remove chicken from marinade and pat dry with paper towels. Reserve marinade.
- On a plate, mix flour, salt, and pepper.
- Melt coconut oil in large casserole dish.
- Cover chicken in flour mixture and brown on both sides in coconut oil over medium heat, just a few at a time, reserving on a plate.
- Pour out browning fat and melt three tablespoons butter in the casserole.
- Add ¾ cup of the flour mixture and cook, stirring constantly, for several minutes, until flour becomes slightly browned.
- Add white wine vinegar marinade and chicken stock to casserole, stirring often.
- Bring to a boil and skim.
- Add thyme, peppercorns, lemon zest, and chicken pieces to pot. Cover and bake at 325°F for about two hours.
- Add the cauliflower or cabbage to the casserole about 40 minutes before serving.
- Meanwhile, sauté the sliced mushrooms in two tablespoons coconut oil.
- Peel the onions and sauté them gently in coconut oil for about 20 minutes.
- Directly before serving, add mushrooms and onions to the casserole, and stir in chopped parsley.
This recipe makes eight servings.
(Adapted from Healthy Recipes for Your Nutritional Type)
My Comment: Copied from Dr. Mercola.com website…love his stuff!