A Wannabe Stew | AIP
This is honestly the perfect dish. It’s the dish that impresses dinner guests. It’s the dish that fills you up for lunch and dinner, any night of the week. It’s the dish that looks like you put a lot of effort into it even though you didn’t.
First and foremost, I started making this dish as soon as I got my Le Creuset Cast-Iron Soup Pot. I can sear proteins in it on the stove and then put the whole thing in the oven - amazing!
If you don’t have a dish like a Le Creuset pot, no worries. However, you will need something to sear your protein in and something that can be put in the oven. Besides a knife and cutting board… that’s really all the tools you need for this dish. Let’s get to it.
Wannabe Chicken Stew
1 head of garlic, peeled/crushed cloves
2 shallots, sliced
A few parsley stems, for the stew, and parsley leaves, chopped, for garnish
Avocado oil, to coat the pot
1/2 cup of olive oil
1 1/2 cup of beef broth (chicken or vegetable are good too)
I choose beef because I like the flavor more and with my AIP diet I need loads of iron and red meats have tons of it.
12 pieces of chicken thighs (skin on, preferably)
Bunch of heirloom carrots (about 10), trimmed so each piece is no long than 3 inches long
Bunch of Tuscan kale (also known as dinosaur kale), ripped into pieces
1 tsp basil, 1 tsp thyme, 1 tsp oregano
Salt, to taste
Black pepper, to taste (omit this if you’re eating AIP)
Preheat oven to 350 degrees.
Cut and prepare all of your ingredients for the perfect mise en place.
On the stove, put the avocado oil in your pot and get it nice and hot. Make sure to coat all sides of the chicken in salt so they’re perfectly seasoned. You’ll sear your chicken thighs skin-side only — in batches — to provide browning. This will add extra flavor to the dish and create a crispy skin yet juicy tender meat which is 100 percent what we want.
Once all the chicken is seared, layer all of your ingredients like so: chicken, crushed garlic cloves, shallots, carrots, dried herbs, parsley stems, a little more salt to season (pepper too if you’re using it) and repeat.
Cover entire arrangement in the olive oil and beef broth — everything should be about halfway submerged.
The only items not included at this time are the kale and parsley leaves because those will be included after the cooking.
Cover the pot with a lid, put it in the oven and set your timer to 30 minutes.
After 30 minutes, uncover the pot (which should have a lot more liquid in it), baste the chicken that is not submerged and let the tops get a little more brown, for another 10-20 minutes.
Once done, take the dish out of the oven and serve with the kale and chopped parsley leaves or fold the kale straight into the pot.
This dish is great on it’s own, over a baked sweet potato, on a bed of greens, in a bowl with all of the juices and broth and many other ways. I really like to shred the tender meat and put it into my lunches because it reheats really well. Speaking of which, if you are saving this dish for your weekday meals, I like to separate all of the liquid from the dish while it’s still hot. This way I can eat it with a knife and fork for some of my meals or put it in a bowl and cover it with the gelatin-rich broth and eat it with a spoon. The broth will get very thick when you put it in the refrigerator but will melt back into a liquid when you reheat — great for your joints ;)
Comment below if you have questions and enjoy!