Its officially winter so its tasty casserole weather. I adore clean, simple flavours in folk style cooking and when its cold outside there is nothing like coming home to a steamy, light plate of stew to tuck into.
This ingredients in this dish give it a homey, farm house flavour. Its packed with:
Lemons: Vitamin C, great for fighting off flus and colds this season.
Mushrooms: Vitamin D, maintains general health and bone strength
Garlic: Excellent anti-bacterial qualities
Ingredients (Serves 4, 10 minutes preparation 40 minutes cooking)
Small square of butter or coconut oil
450 Grams of Free Range Chicken Thighs (no skin, bone in)
2 Small Lemons
1 Small Onion
1 Cup Mushrooms
2 Carrots
1 Stalk of Celery
1.5 Cups of Chicken Stock
Cracked Black Pepper
1 Tsp of Minced Garlic
Thyme
Marjoram
Parsley
Instructions
Cut chicken thighs into medium sized chunks, slice lemons in half, dice onion. Cut mushrooms into quarters, and slice carrots and celery. Heat butter in large saucepan and brown chicken and onions. Add vegetables and the juice of the lemons, reducing heat to a simmer. Place the remaining ingredients in the pot along with lemon peel and simmer for 35-40 minutes. Remove the lemon peel and serve hot on brown rice or pasta (I use gluten free konjac pasta). Enjoy.
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