Braised Chicken with Vegetables
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4
Chicken seems to be a staple now, so I have adapted one of my favorite "made up" recipes to make it fit the BD plan. The great thing about this dish is that you can take half the leftovers, cut up the chicken, add some organic chicken stock, tomatoes and maybe a little barley or brown rice and have a very satisfying soup.
Ingredients
16 oz. chicken thighs - I used 4 larger boneless and skinless thighs
1 Tablespoon Coconut Oil
I medium onion, sliced
1 c. cabbage, roughly chopped
1/2 c. carrots, thinly sliced
1c. fresh mushrooms, sliced - I used Shitake, but any will do
1 c. zucchini, sliced on a slant, 1/4 inch thick
1 c. organic chicken stock
Celtic salt, to taste
Pepper, to taste
Assorted fresh herbs - I used basil and thyme from my garden
3 cloves fresh garlic, sliced
Approved spice rub of your choice - I used a salt free herb rub with paprika in it
Directions
Melt coconut oil in large skillet. Sprinkle chicken liberally with spice rub. Saute chicken, getting a good sear on each side, about 5 minutes per side. Add all the remaining vegetables and herbs and on medium high heat cook through for about 8-10 minutes, stirring often til most of the liquid from the vegetables is gone. Add chicken stock and scrape bottom of pan. Continue heating til stock evaporates.
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