It’s been a busy season for me, so apologies for not being more consistent with my posts. I’m hoping that the new year will also bring more motivation to share more recipes 🙂

Today’s meal share is a cozy, comforting, nourishing one. Great for boosting immunity and curbing some of those crazy holiday sugar cravings.

For those who aren’t in sunny southern california, it’s also a perfect meal for those chilly winter nights!

Many people tend to have a little free time post-christmas madness and that means you can put in a little more effort in the kitchen! That being said, I implore you to take the time to make the bone broth. It’s really simple and the flavor is unbeatable! The store bought stuff just won’t cut it.

Savory Winter Stew

1 family pack Bone-In Organic Chicken (the one i got was 2 breasts and 4 drumsticks)
3-4 c. bone broth
3 carrots, medium chop
3 celery stalks, medium chop
1 fennel bulb, chopped
2 medium parsnips, peeled and chopped
1/2 onion, diced
3 garlic cloves, minced
2 medium parsnips, peeled and chopped
1 handful chopped parsley
1-2 tbsp. finely chopped fresh thyme
1-2 tbsp. finely chopped fresh sage
1-2 tbsp. finely chopped rosemary
1 Tbsp. coconut oil or lard
salt and pepper to taste

1. In a large dutch oven, heat the oil over medium-high and season the chicken pieces.
2. Place the chicken in the hot oil and sear each side. Remove from pot and set aside.
3. Add onions and garlic and sauté until fragrant.
4. Add chicken back to the pot with the broth and herbs.
5. Simmer for 20 mins.
6. Add remaining vegetables and simmer until parsnips and carrots are tender.
7. Carefully removed bones and skin from chicken. They should slide out easily since the chicken will be fully cooked and falling off the bone.  Shred any large pieces of chicken.
8. Serve warm.