Stewed Italian Chicken

Recipe time! The photo does not do this justice, but we are dishing up Stewed Italian Chicken. Yum! I do my best to eliminate simple starches and grains overall, but this pairs nicely with mashed potatoes or rice. Moving into summer, pairing it with rice is the lighter option. For a paleo version or a healing diet version, serve alone or with a side of additional veggies or salad. If you choose rice or potatoes, serve the finished dish right on top of them. Yum! Oh wait, I already said that…..

As I say time and time again, always use the best quality meat you can find. If you know a farmer you trust, get your meat there. If you are in the process of choosing a farmer, meet your farmer whenever you can. Face to face. It is really nice to look the person who produces your food directly in the eye. If you don’t have a farmer, choose pastured animals whenever you can. Free range next (the definition of free range is not what you may think) and do your best to avoid conventionally raised animals whenever you can. These animals are rarely raised humanely and are not fed a proper chicken’s diet. This negatively affects the quality and nutritional profile of their meat. Not to mention it negatively affects the world in general and the environment when animals are treated that way.

Another important point is to choose organic over conventional produce and groceries whenever you can. This decreases your toxin burden and often increases the nutritional profile of the food. When foods are raised organically, the soil is often better nourished (though not always ~ it depends on how the land is cared for and what it was used for prior to farming it) and therefore provides greater nutrients to the plant. Farming will deplete the soil of nutrition as the plant takes nutrients up for the fruit it produces. When the plant is harvested, the fruit or vegetable has greater nutrition also.

So, enough with the lecture. Here is the recipe:

Stewed Italian Chicken

• 4-6 chicken legs (thigh and drumstick), skins removed
• Extra Virgin Olive Oil
• 2 28-oz cans crushed tomatoes
• 3 zucchini, sliced into uniform rounds, around 1/4 inch thick
• 1/2 – 1 tsp garlic powder
• 1 – 1-1/2 tsp thyme
• 1 tsp oregano
• Celtic sea salt or other unrefined sea salt
• Fresh ground pepper

In a 3-quart saute pan, heat 1-2 tablespoons extra virgin olive oil. Add chicken legs to pan and brown on both sides. Season with salt and pepper.

Add the crushed tomatoes, garlic powder, thyme, oregano, and additional salt and pepper. Mix carefully since the chicken legs are in the way.

Add the zucchini and push them below the tomatoes.

Heat to a boil. Cover and lower heat. Simmer 45-50 minutes until zucchini is tender and chicken is cooked through.

Serve over mashed potatoes, rice or on its own.
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This dish is one of the recipes in my Take OWNERSHIP Challenge, a 14-Day Wellness and REAL Food Coaching and Cleanse program. On the program, you would not serve this dish over any starches or grains, but alone or with a nourishing side of vegetables, if desired. This dish on its own will sustain and nourish you. If you would like some help getting your health jump started and to get yourself ready for summer, join my 14-Day Take OWNERSHIP Challenge. There are many program start times to choose from. Rebalance and restart.

If you need additional or more personal help, check out my individual coaching by the hour or an 8-week coaching package. You’ll get more intensive and personal coaching to survive and thrive during the rest of the year.

​Whatever you choose to do, eat right, get proper sleep and move your body. Enjoy each and every day and be well!

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