Journal

Winter Chicken Stew 

½ Tsp Ground Thyme

1 Tbsp Dried Parsley

1-2 Tsp Crushed Chili Peppers (depending on tolerance)

Pinch of Rock Salt

1 Tsp Black Pepper

2 Tbsp Olive Oil

1 Onion, Diced

4 Cloves Garlic, minced

1 Rib Celery, Sliced

1 Can White Kidney Beans, Drained and Rinsed

1 Celeriac, Diced

2 Parsnips, Peeled and Diced

1 Carrot, Peeled and Diced

½ Cup Pineapple Juice (tip: 1 can of Pineapple Rings yields exactly ½ cup of juice and pineapple rings for a smoothie or desert later.)

1 ½ Cup Low Sodium Chicken Stock

2 Bay Leaves

Toss Chicken, Flour and Spices together until evenly coated, there will be a bit of flour remaining– keep this; Dice Onion and Celery, mince Garlic.

Heat Oil on Med-High heat; Toss Chicken with remaining Flour, Onion, and Celery stirring to combine. Allow the mix to soften, stirring occasionally for 4-5 mins.

This is the perfect time for you to dice the Celeriac, Parsnips and Carrots.

When Onion and Celery are softened and the chicken has browned slightly, add in the remaining ingredients. Stir to combine and bring to a simmer, reduce to med-low, cover and let everything combine and stew for 20 mins or until vegetables are softened and juices are thick and saucy.

This stew is SO fantastic I made it twice in a row – it’s perfect for making a big batch and taking the leftovers for lunch or freezing for quick weeknight dinners.