08 Oct 2020

RECIPE: Winter Chicken Stew

By Registered Nutritionist & Naturopath, Lauren Windas (Co-founder of ARDERE)
RECIPE: Winter Chicken Stew
Looking for the perfect winter warmer recipe, to keep you full and feeling cosy while working from home? Then look no further, this Winter Chicken Stew from Lauren Windas, is the perfect WFH lunch for the colder months!

Serves 6

Prep time: 10 mins

Cook time: 35 mins

Total time: 45mins


  • ½ tbsp coconut oil
  • 2 large onions, finely diced
  • 2 cloves of garlic, finely chopped
  • 6 boneless chicken thighs (try opt for organic if you can)
  • 2 pints chicken stock or bone broth (opt for organic if you can source this)
  • 1 tbsp fresh thyme leaves
  • 2 tsp fresh rosemary sprigs
  • 3 carrots, halved lengthways and cut into chunks
  • 2 parsnips, halved lengthways and cut into chunks
  • 3 leeks, washed and thickly sliced
  • A pinch of salt and pepper (to season)

Serving suggestion: serve with mashed potatoes and garden peas (optional)


  • Heat the coconut oil on a medium heat in a stewing pot or large saucepan. Once heated, add the onion and garlic to sweat for a couple of minutes.
  • After no more than 5 minutes, pour in the chicken stock and stir in the rosemary and thyme leaves.
  • Now add in the chicken thighs and bring to the boil, gradually adding in the carrots, parsnips and leeks.
  • Simmer on a medium-low heat for 30 minutes, stirring occasionally. Season to taste.
  • Using a ladle, serve up the stew with each chicken thigh in a bowl and enjoy.

Note: you can cool and freeze any extra portions of this dish. Make sure you consume it within 2 months and always thaw the chicken at room temperature. Always reheat thoroughly in a pan.


Registered Nutritionist & Naturopath, Lauren Windas (Co-founder of ARDERE)

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