Rosemary and Thyme Chicken Stew [Dairy free, Gluten free, Grains free, Low Carb, Sugar free]
I’m a spice gal, without a doubt! However, every now and then I prefer a less spicy meal and these are the days I gravitate towards soups and stews with herbs and a lower dose of spice, generally just enough to flavour my meal. If I encounter blandness in taste, then chilli always comes to my rescue 🙂
This chicken stew is my week day lunch to go to bowl of nourishment, most days, in conjunction with my easy to make Chicken Zoodle Soup.(which is a fabulous tasting easy recipe for those following a sugar detox diet). I prepare large batches of it and freeze in ready to use servings, making lunch meals a breeze. That it is all pure goodness, with no additives or alternative dairy free milks, and can be a reduced fat soup too, for those wanting to reduce fats in their meal plans. For me, the use of ghee or grass fed butter, adds to the nourishment and satiety in a bowl full of this delicious tasting soup. Home made chicken stock is a must, and almost always when making this, I prepare the chicken stock an hour or so before cooking the stew.
I learned a good technique from Head Chef (AKA Hubby Dearest <3 ) for thickening curries and stews, one that I don’t often use, but in this instance, it worked beautifully and added volume to this stew. Grated or shredded (sweet) potato works brilliantly as a thickening agent, instead of carb loaded say tapioca flour or grated tomato. Low carbohydrate baby marrow (courgettes / zucchini) will work equally well too for those wanting a lower carb load.
The selling point of this stew is the use of fresh rosemary and thyme…I doubt that the dried herbs would have the same effect that the fresh variety has and I would only use dried herbs if I could absolutely not get my hands on fresh ones 🙂
The recipe below describes step by step how to prepare this amazing chicken stew, which is both a Summer and Winter make. While I used skinless chicken thighs, skin on for those who favour skin, as well as other chicken portions, including breast meat, may be used.
This stew is like those once tasted, never wasted makes – and once hooked, it will indeed become a regular in your meal plans 🙂
8 chicken thighs, whole (approximately 1kg)
1-1½ tblsp ghee, grass fed butter OR extra virgin olive oil
1 medium sized onion, thinly sliced
2 cloves fresh garlic, chopped
1 medium – large sweet potato, grated, or shredded with a vegetable peeler
2½ cups chicken stock, preferably home made
2 tsp fresh rosemary, de-stemmed
1 tblsp fresh thyme, de-stemmed
3 medium-large fresh carrots, chopped
2 leeks, sliced
Himalayan or Sea Salt and freshly milled black pepper, to taste
- Heat the oil of choice in a large flat bottomed pot on medium to high stove top heat.
- Add in the garlic and onions and fry until they are both soft and translucent. If using ghee or grass fed butter, note that you need to watch for quick browning, you may need to turn down the stove top heat.
- Now add in the shredded sweet potato and stir to combine it with the garlic and onions.
- Heat the chicken stock and pour the hot chicken stock into the pot over the sweet potato mix. Sprinkle in the fresh rosemary and thyme.
- Add in the chicken pieces and bring the pot to a boil. Then add in the carrots and leeks.
- Season with Himalayan or Sea salt and freshly milled black pepper. I often use milled mixed pepper for variety. Cover the pot with its’ lid and reduce the stove top heat, to low.
- Simmer the stew for an hour, stirring occasionally during the cooking period. The chicken should be tender but not off the bone.
- Serve immediately as preferred.
- Cooled and stored in ready to serve portions, freeze well for ease of prepared meals.