As the weather starts to get cooler here in Maryland, it’s time for some warm & hearty stews.

Try out this delicious recipe to add to your repertoire.

Zesty, earthy, meaty, crispy, crunchy, briny, colorful and so much more going on in this simple-to-make dish.

High-quality protein from the free-range organic chicken thighs.

Lots of phytonutrients from red onions, leeks, garlic, portobello, blue potatoes, radishes, & arugula provide great gut-supporting pre-biotic fiber.

Awesome fats from extra virgin olive oil, olives & almonds.

What more could you ask for.

Recipe (Serves 4)

Chicken Stew

  • 1 tbsp avocado oil
  • 1 lb organic free-range chicken thighs (skinless)
  • 1 red onion, sliced
  • 2 portobello mushrooms, diced
  • 1 leek, sliced
  • 4 cloves garlic, sliced
  • 1 cup organic free-range chicken broth
  • 1/2 cup dry white wine
  • 4 small blue potatoes, quartered
  • 1 lemon whole with skin, diced
  • 12 kalamata olives, pitted, halved
  • 1 tbsp capers
  • 1 tsp dried rosemary
  • 1 tsp ground coriander seed
  • 1/4 tsp crushed red chile flakes
  • 1 tsp sea salt
  • 1 tsp black pepper

1). Pre-heat oven to 350 dF

2). Heat the 1/2 tbsp of oil in a dutch oven

3). Dry off the chicken thighs & season with salt & pepper

4). Sear off on both sides, remove & set aside

5). Add the rest of the oil & saute the onion, leeks & mushrooms until wilted

6). Add the garlic & saute until wilted

7). Deglaze with the wine

8). Add the stock

9). Add the lemon, olives, capers, herbs & spices

10). Bring to a boil, then turn to simmer

11). Add the thighs back & submerge

12). Place the lid onto the Dutch oven & place it into the oven

13). Bake for 30 minutes or when the chicken starts to fall apart.

14). Remove & taste the sauce – adjust seasoning to your liking

15). Remove chicken & shred & put back into stew

Radish Salad:

  • 1 watermelon radish, sliced into sticks
  • 8 breakfast radishes, sliced into discs and tops sliced
  • 2 cups baby arugula, sliced
  • 2 tbsp slivered almonds, toasted
  • 1 tbsp extra virgin olive oil
  • 1 tbsp sherry wine vinegar
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper

1). Mix all the ingredients together & let sit for 15 minutes


1). Laddle the stew into a bowl

2). Top with the radish salad

3). Sprinkle extra virgin olive oil atop

4). Enjoy

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