1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
sea salt and black pepper
2 tablespoons plus 1 teaspoon olive oil
1 yellow onion, diced
1½ teaspoons fresh garlic, minced
1 teaspoon fresh thyme, minced
1 tablespoon coconut flour
4 cups broth (chicken or bone)
½ cup dry white wine
½ sweet potato, peeled and diced
¾ cup celery root, diced
½ cup green zucchini, chopped
1½ carrots, cut into 1-inch slices
1 dried bay leaf
2 tablespoons fresh parsley, minced
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. Place 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, squash, 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. Enjoy!
One serving equals: 125 calories, 5g fat, 256mg sodium, 4g carbohydrates, 1g fiber, 1g sugar and 14g protein.