I’m now on day 5 of my Whole 30 journey towards better health. And I have to say it’s going really well. I was already about 90% gluten free. So my biggest challenges have been cutting out beans and grains like rice and oatmeal. Also cutting out my paleo pancakes and also honey took a few days to get use to as well. I feel like now at day 5 I have a good handle on what and how to eat on this Whole 30 journey. I made this Tuscan Chicken Stew on Monday and have been eating it all week. It’s so very yummy and completely satisfying for dinner.
// Tuscan Chicken Stew //
5 chicken thighs
2 chicken breasts
3 carrots diced
2 celery stalks diced
1 small sweet onion diced
4 garlic gloves minced
1 can whole san marzano tomatoes (diced)
5 red potatoes diced
2 cups homemade bone broth
1 tbsp tomato paste
½ tsp dried oregano
1/2 tsp powdered sage
1 bay leaf
salt & pepper
{{once the stew is cooked}}
2 tbsp arrowroot flour
1 tsp fresh oregano
1 tsp fresh rosemary
– additional salt and pepper to taste
To a crockpot add in all the ingredients except arrowroot flour, fresh oregano and fresh rosemary. Turn the crockpot on high. Cover and cook for 4 hours. Note: I place the chicken pieces in whole and then fish them out of the stew and cut them up after 4 hours of cooking and then I turn the crockpot to low return the diced chicken back to the pot for another hour of cooking. After that additional hour of cooking turn off the crockpot and add in the arrowroot flour and stir. Then add in the fresh rosemary, fresh thyme and stir. Let sit for about 5 minutes and serve.
I served this stew with a simple side salad of baby spinach and baby kale massages with lemon, olive oil, salt & pepper. The combo of this warm comforting stew along with the light and bright salad was lovely.
Enjoy!
Love & Light, Christina