Another Fantastic Recipe: Stewed Chicken with Zucchini, Mushrooms, and Tomatoes

We tried this recipe a couple weeks ago and loved it!  It is appropriate for Stage 2 and beyond – we just used gently boiled chicken on top of the vegetables instead of how it is directed in the recipe.  Once roasted/grilled meats are allowed (Stage 4), you could easily cook it how the recipe intends or put roasted chicken on top.

I have my modifications (sometimes just because it is what I did/did not have available at home) in red.  Enjoy!  This is so good, and it is a great meal for GAPSters and non-GAPSters alike!  And it is a fast and easy recipe, especially if you have the veggies already chopped.  All my notes make the recipe look much longer than it actually is!

Recipe from Garden of Eating (the book)


1 medium onion, cut into thick crescents
2 heaping cups button, cremini, or fresh shiitake mushrooms, rinsed and quartered, stems removed (I didn’t have mushrooms either time but I bet it would be soooo good with them!)
4 cups zucchini, cut into 2×2 inch chunks (I usually use zucchini and yellow summer squash just because I have both that need to be used….and sometimes I use much smaller pieces to cook faster and also so I don’t have to cut them up even more at the table for our boys)
2 tbsp extra virgin olive oil (I use coconut oil and ghee, about half and half, or all ghee)
4 lbs bone-in chicken parts, skinned OR 2 lbs boneless, skinless thigh or breast fillets (since on intro, I just cook all the vegetables and then put boiled chicken pieces on top, like in the picture above)
1 bay leaf
3 cloves garlic, coarsely chopped
1/2 c sun dried tomatoes halves, quartered  (I don’t have these, and since on intro, I just used halved grape tomatoes that I had at home – 1 of the packages from the store)
1 cup filtered water, homemade stock, or homemade bone broth (sometimes I use a little bit more but not enough to make it like a soup)
2 tsp dried herbs de provence OR italian herb blend
1/2 tsp group red OR black pepper OR 1/2 tsp lemon pepper
1/2 to 1 tsp unrefined sea salt OR 1 to 2 tbsp tamari soy sauce, optional
1/2 c minced fresh parsley for garnish (just like in the carrot soup recipe, I never do this haha)
lemon pepper (also haven’t used this on top, but I bet I could try squeezing some lemon juice on top and some extra pepper!)

1) Chop vegetables. Rinse chicken, pat dry, and set aside
2) Heat oil in heavy 3 to 4 quart Dutch oven or stew pot over med-high heat. Lightly brown chicken in 2 batches and remove to bowl.  (Obviously, I just start with step 3 since I am using boiled chicken)
3) Saute onion in same pan, stirring often until tender, about 5-7 minutes. Add bay leaf, garlic, sun-dried tomato halves, liquid, herbs, pepper, sea salt, chicken and any juices that have accumulated in the bowl. Turn to coat, cover, and bring to a boil.
4) Reduce heat so liquid just simmers. Cook for 20 minutes, turning chicken once or twice. Add Zucchini. Cover and cook 15-20 minutes more, until chicken is firm and juices run clear when pierced with a sharp knife.
5) Garnish with parsley and pepper and serve,

replace sun dried tomatoes with 1 1/4 lbs halved, seeded, and sliced fresh tomatoes
(this is from the actual recipe in the book…I don’t take the time to de-seed…)

This really is so good!  Any family would enjoy it!   

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