1 tbsp coconut oil
4 chicken thighs – sliced
1 litre of quality chicken stock
2 gloves of garlic – crushed
1 onion –sliced
1 leek – sliced
½ kale or Tuscan cabbage – shredded
1 bay leaf
3 sprigs of fresh thyme
Salt and pepper to season
- Heat oil in saucepan.
- Add garlic, onions and leeks – sauté till softened.
- Add carrots zucchini, thyme and bay leaf and allow to sweat with the onions and leeks for about 5 minutes.
- Stir in the stock and then add the sliced thicken thigh and shredded cabbage, simmer until chicken is cooked…about 5 minutes, season with salt and pepper.
- Serve with some grated Parmesan.
Other winter vegetables that are wonderful are:
Parsnips, cabbage, Swede, turnip, Sweet potato, Silver beet, Pumpkin