Chicken Stew with Butternut Squash and Kale (Gaps, Paleo, Grain-Free

• Gluten free
• Paleo

• Meat

  • 4 Chicken breasts, bone-in skin-on

• Produce

  • 4 cups Butternut squash
  • 4 cloves Garlic
  • 1 large head Kale
  • 1/4 cup Parsley
  • 1/4 tsp Thyme, dried
  • 2 Yellow onions

• Canned Goods

  • 6 cups Chicken stock

• Baking & Spices

  • 1/8 tsp Black pepper, freshly ground
  • 1 tsp Celtic sea salt
  • 2 tsp Coconut flour? (optional

• Dairy

  • 2 tbsp Ghee

Found on deliciouslyorganic.net

Description

Ingredients

• 2 tablespoons ghee ( click here for an easy homemade recipe)
• 1 teaspoon Celtic sea salt , divided
• 2 yellow onions, minced
• 4 cloves garlic, minced
• 1/4 teaspoon dried thyme
• 2 teaspoons coconut flour? (optional, but will help create a thicker stew)
• 6 cups chicken stock
• 4 bone-in, skin-on chicken breasts
• 4 cups butternut squash, cut into 1/2-inch cubes
• 1 large head kale, cut into bite-size pieces
• 1/4 cup minced parsley
• 1/8 teaspoon freshly ground black pepper

Directions

• Preheat oven to 300ºF. Melt ghee in a large pot over medium heat. Add the onions to the pot along with 1/2 teaspoon sea salt. Cook until soft, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the thyme and coconut flour. Slowly whisk in the chicken stock and then scrape the bottom of the pot with a wooden spoon to release any browned bits.
• Add the chicken breasts and squash and bring to a simmer. Cover the pot and place it in the oven for 1 1/4 hours.
• Bring a medium pot of water to boil. Add kale to the water and boil for 7 minutes. Drain. ( click here to read why this step is necessary.)
• Remove the pot from the oven and spoon out the chicken using a slotted spoon. Shred the chicken using two forks and then put the chicken back in the pot. Stir in the kale, cover and let stand for 5 minutes. Stir in parsley and season to taste with remaining 1/2 teaspoon sea salt and freshly ground pepper.

Nutrition