PREP: 15 MINUTES | COOK: 90 MINUTES | MAKES: 8 SERVINGS
1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
Sea salt and black pepper, to taste
2 tablespoons plus 1 teaspoon olive oil, divided
1 yellow onion, diced
1½ teaspoons minced fresh garlic
1 teaspoon minced fresh thyme
1 tablespoon coconut flour
4 cups broth (any type)
½ cup dry white wine
½ sweet potato, peeled and diced
¾ cup peeled and diced celery root
½ cup chopped zucchini
1½ carrots, cut into ½-inch slices
1 dried bay leaf
2 tablespoons minced fresh parsley
1.Preheat the oven to 300 degrees F and move a rack to the lowest position. Generously season the chicken with salt and pepper.
2.Heat 1 tablespoon of the olive oil in a large soup pot over medium-high heat. Add half of the chicken and cook until browned, about 5 minutes per side. Transfer the cooked chicken to a plate. Repeat with another 1 tablespoon of the olive oil and the other half of the chicken.
3.Add the remaining 1 teaspoon olive oil to the pot over medium-high heat. Add the onion. Cook, stirring often, for 5 minutes. Add the garlic and thyme and cook for 3 minutes. Add the coconut flour and brown for 2 minutes.
4.Stir in the broth and wine. Add the sweet potato, celery root, zucchini, carrots, and bay leaf. Add the chicken to the pot and bring to a simmer. Cover and transfer to the preheated oven. Bake for 1 hour. Remove the bay leaf, garnish with the fresh parsley, and serve warm.
NUTRITION
Calories: 125
Fat: 5 g
Carbohydrates: 4 g
Sodium: 256 mg
Fiber: 1 g
Protein: 14 g
Sugar: 1.5 g
