Serves 6

Prep time: 10 mins

Cook time: 35 mins

Total time: 45mins

Ingredients:

• ½ tbsp coconut oil
• 2 large onions, finely diced
• 2 cloves of garlic, finely chopped
• 6 boneless chicken thighs (try opt for organic if you can)
• 2 pints chicken stock or bone broth (opt for organic if you can source this)
• 1 tbsp fresh thyme leaves
• 2 tsp fresh rosemary sprigs
• 3 carrots, halved lengthways and cut into chunks
• 2 parsnips, halved lengthways and cut into chunks
• 3 leeks, washed and thickly sliced
• A pinch of salt and pepper (to season)

Serving suggestion: serve with mashed potatoes and garden peas (optional)

Method:

• Heat the coconut oil on a medium heat in a stewing pot or large saucepan. Once heated, add the onion and garlic to sweat for a couple of minutes.
• After no more than 5 minutes, pour in the chicken stock and stir in the rosemary and thyme leaves.
• Now add in the chicken thighs and bring to the boil, gradually adding in the carrots, parsnips and leeks.
• Simmer on a medium-low heat for 30 minutes, stirring occasionally. Season to taste.
• Using a ladle, serve up the stew with each chicken thigh in a bowl and enjoy.

Note: you can cool and freeze any extra portions of this dish. Make sure you consume it within 2 months and always thaw the chicken at room temperature. Always reheat thoroughly in a pan.

Registered Nutritionist & Naturopath, Lauren Windas (Co-founder of ARDERE)