This is a hearty one-pot meal that is great for the change of seasons from summer to fall. Besides the chicken as a good source of solid protein, the herbs make this meal not only delicious but also healing. Rosemary is an anti-bacterial and detoxifier. It is also a natural anti-inflammatory. Sage is an anti-inflammatory too as well as anti-fungal and a powerful anti-oxidant.

For a quick no-oil version of this dish, it can also be made in a crockpot. Simply brown the chicken a little, put it at the bottom of the crock and layer the other ingredients on top of it─ the veggies (raw), the spices and the Dijon mustard/chicken broth mixture. Cover and put it on low in the morning. By afternoon, it will be ready! You can also add other kinds veggies such as zucchini or red bell peppers. This dish serves six. The non-crock version takes about forty-five minutes to prepare (including simmer times).

I hope you enjoy this comfy, cozy main meal as much as I do!

 

INGREDIENTS:

1 to 2 tablespoons grape seed oil

6 organic, hormone-free/ antibiotic-free chicken thighs, bone in

Himalayan sea salt to taste

Fresh ground pepper to taste

¾ cup organic, hormone free/ antibiotic free chicken broth

2 teaspoons organic Dijon mustard

2 tablespoons chopped organic sage

2 tablespoons chopped rosemary

I clove garlic, quartered into four

3 apples, thinly sliced

1 red onion, thinly sliced

1 small butternut squash, thinly sliced

Optional: Rosemary sprigs and toasted pine nuts as a garnish

 

HOW TO PREPARE:

1. Sprinkle chicken with pepper and salt. Set aside.
2. Combine the chicken stock and the mustard together in a small bowl. Set aside.
3. Heat a large chemically-safe deep skillet (no Teflon!) over medium heat. Add 1 tablespoon of the grape seed oil and allow it to coat the entire bottom of the pan. Add the chicken to the pan and sauté lightly about 10 minutes each side (until brown). Take the chicken out of the pan. Set aside.
4. Sauté the sliced apples, butternut squash, garlic and red onions with the rest of the oil for about 10 minutes. Set aside.
5. Place the chicken back in the pan. Layer the herbs and the veggie mixture on top of the chicken. Pour the mustard mixture on top of it all. Allow it to simmer with the lid off for about 10 minutes (enough time so half of the liquid evaporates). Then slowly simmer another 30 minutes with the lid on.
6. Garnish with fresh rosemary sprigs and/or toasted pine nuts if desired.