BUTTERNUT SQUASH, KALE AND CHICKEN STEW

Butternut Squash, Kale and Chicken Stew image

Provided by MJinSF

Categories Weeknight

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

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2 tablespoons ghee
1 teaspoon celtic sea salt, divided
2 small yellow onions, minced
4 garlic cloves, minced
1/4 teaspoon dried thyme
2 teaspoons coconut flour (will help create a thicker stew) (optional)
6 cups chicken stock
4 bone-in skin-on chicken breasts
4 cups butternut squash, cut into 1/2-inch cubes
1 head kale, cut into bite-size pieces
1/4 cup minced parsley
1/8 teaspoon fresh ground black pepper

Steps:

Preheat oven to 300ºF. Melt ghee in a large pot over medium heat. Add the onions to the pot along with 1/2 teaspoon sea salt. Cook until soft, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the thyme and coconut flour. Slowly whisk in the chicken stock and then scrape the bottom of the pot with a wooden spoon to release any browned bits.
Add the chicken breasts and squash and bring to a simmer. Cover the pot and place it in the oven for 1 1/4 hours.
Remove the pot from the oven and spoon out the chicken using a slotted spoon. Shred the chicken using two forks and then put the chicken back in the pot. Stir in the kale, cover and let stand for 5 minutes. Stir in parsley and season to taste with remaining 1/2 teaspoon sea salt and freshly ground pepper.

Nutrition Facts : Calories 345.5, Fat 16.2, SaturatedFat 6, Cholesterol 80, Sodium 798.2, Carbohydrate 22.4, Fiber 2.4, Sugar 6.9, Protein 27.6