Diet & Weight Magazine

Chicken Stew with Vegetables

By Dietdoctor @DietDoctor1

The perfect balance between western and eastern flavors. An exceptionally delicious stew with chicken legs, homemade broth, and fresh vegetables. This low-carb recipe is from a collaboration with the celebrated low-carb chef Pascale Naessens.

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  1. Melt the butter in a large, non-stick pan, over medium-high heat. Add the chicken and fry for 15 minutes, or until browned on all sides.

  2. Transfer the chicken to a large pot, and pour water over the pieces, until just submerged. Bring to a boil over high heat, and then reduce temperature to medium-low. Cover, and simmer for 45 minutes.

  3. Stir in the ginger, garlic, salt, pepper, tamari soy sauce, and mushrooms. Cover, and cook for 15 minutes.

  4. Add the Brussels sprouts (see tip) and broccoli, and stir together. Cover, and cook for 5 more minutes.

  5. For serving, ladle the chicken, vegetables, and delicious broth into deep dishes.

Pascale's tips

Brussels sprouts

I like my brussels sprouts al dente, in which case 5 minutes of cooking time should be enough. If you prefer softer brussels sprouts, cook them a little longer.

Chicken broth

Who makes their own broth nowadays? I can tell you that it's a wonderfully satisfying experience. This is what cooking is all about. It brings out that instinctive, primitive wisdom in us because we all know from the generations before us that broth made from bones can be highly restorative and nutritious.

Broth strengthens our immune systems, heals our guts, digests easily, and provides us with nutrients that are easy to absorb. Commercially produced bouillon cubes and powders are simply no match for home-brewed broth.

Diet Doctor's recipe team has slightly adjusted this recipe to follow our guidelines. You'll find the original recipe in Pascale's cookbook, "The Keto Cure".

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