The temperature is very cold outside, so to stay warm, fill your belly with a bowl of this quick and easy chicken stew.
Ingredients For Quick And Easy Chicken Stew.
2 lb chicken thighs, boneless, skinless, cut into 2-inch pieces.
1 tbsp ghee or olive or avocado oil.
1 tbsp dried oregano.
Sea salt and freshly ground black pepper, to taste.
4 tbsp gluten-free flour or arrowroot powder.
3 cups of chicken bone broth.
12 oz baby potatoes, halved or quartered.
4 medium carrots, peeled and slice into half-inch pieces.
2 medium red or yellow onions, cut into large pieces.
4 fresh garlic cloves, minced.
2 dry bay leaves.
1/4 cup freshly chopped parsley.
Preheat your oven to 375 F / 175 C.
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 stockpot 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 the pot tightly with its oven-safe lid, transfer it into your preheated oven.
Bake for 60 minutes, or until the chicken is falling-apart tender.
Once your chicken stew is ready, carefully discard the bay leaf, taste test then and season to your preference and garnish with fresh chopped parsley.
Enjoy your quick and easy chicken stew.