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winter chicken stew


Winter Chicken Stew


  • ½ tbsp coconut oil
  • 2 large onions, finely diced
  • 2 cloves of garlic, finely chopped
  • 6 boneless chicken thighs (try opt for organic if you can)
  • 2 pints chicken stock or bone broth (opt for organic if you can source this)
  • 1 tbsp fresh thyme leaves
  • 2 tsp fresh rosemary sprigs
  • 3 carrots, halved lengthways and cut into chunks
  • 2 parsnips, halved lengthways and cut into chunks
  • 3 leeks, washed and thickly sliced

This warming winter chicken stew,  from Lauren Windas, registered Nutritionist and Naturopath and Co-founder of ARDERE, is the perfect antidote to the January blues. Full of vegetables and rich bone broth, this delicious winter warmer will do wonders for your collagen production and those clever anti-oxidants will help your skin find its glow.

Serves 6


  1. Heat the coconut oil on a medium heat in a stewing pot or large saucepan. Once heated, add the onion and garlic to sweat for a couple of minutes.

  2. After no more than 5 minutes, pour in the chicken stock and stir in the rosemary and thyme leaves.

  3. Now add in the chicken thighs and bring to the boil, gradually adding in the carrots, parsnips and leeks.

  4. Simmer on a medium-low heat for 30 minutes, stirring occasionally. Season to taste.

    Using a ladle, serve up the stew with each chicken thigh in a bowl and enjoy.

  5. Serving suggestion: serve with mashed potatoes and garden peas (optional)

  6. Note: you can cool and freeze any extra portions of this dish. Make sure you consume it within 2 months and always thaw the chicken at room temperature. Always reheat thoroughly in a pan.