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Not Your Average Chicken Stew Recipe

Date Published: November 24, 2015 | 32,297 views


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chicken stew

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.

Ingredients

  • 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

Procedure:

  1. Marinate the chicken pieces in the wine vinegar for four to 12 hours.
  2. Remove chicken from marinade and pat dry with paper towels. Reserve marinade.
  3. On a plate, mix flour, salt, and pepper.
  4. Melt coconut oil in large casserole dish.
  5. 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.
  6. Pour out browning fat and melt three tablespoons butter in the casserole.
  7. Add ¾ cup of the flour mixture and cook, stirring constantly, for several minutes, until flour becomes slightly browned.
  8. Add white wine vinegar marinade and chicken stock to casserole, stirring often.
  9. Bring to a boil and skim.
  10. Add thyme, peppercorns, lemon zest, and chicken pieces to pot. Cover and bake at 325°F for about two hours.
  11. Add the cauliflower or cabbage to the casserole about 40 minutes before serving.
  12. Meanwhile, sauté the sliced mushrooms in two tablespoons coconut oil.
  13. Peel the onions and sauté them gently in coconut oil for about 20 minutes.
  14. 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!

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