Whole 30 Chicken and Vegetable Stew

Total time1 hr 10 min

Prep time20 min

Cook time50 min

4.5

(4)

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Ingredients

4 servings

2 tbsp olive oil
1 ½ lb bone-in, skin-on chicken thighs (about 4 thighs)
1 tsp salt, divided
½ tsp black pepper
1 medium yellow onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and cut into 1-inch pieces
3 stalks celery, cut into 1-inch pieces
2 medium zucchini, cut into 1-inch pieces
1 can (14 oz) diced tomatoes, no salt added
4 cups chicken bone broth
1 tbsp apple cider vinegar
1 tsp dried thyme
1 tsp dried oregano
½ tsp ground turmeric
2 cups baby spinach, loosely packed

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Pat the chicken thighs dry and season all over with 1/2 tsp of the salt and the black pepper. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2
Add the chicken thighs skin-side down and sear undisturbed for 5–6 minutes, until the skin is deep golden and releases easily from the pot. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate. Leave the rendered fat in the pot.

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