Stew – whether it’s chicken, beef, fish, or vegetable –always make the list of the most scrumptious comfort foods. Basically, stewing is a slow, low-heat cooking process that never rises above the boiling temperature for water (which is somewhere around 212 degrees Fahrenheit). Stewing brings out savory flavors and aroma from a delectable combination of chunks of meat that melts in your mouth, a variety of wholesome vegetables, and the best herbs and spices.   But like my other healthy recipes, to make it even better, I added a little twist to this chicken stew recipe. Check it out. Ingredients:   2 whole organic chickens, cut into pieces 2 cups white wine vinegar 3 tablespoons raw organic butter 3 tablespoons coconut oil 2 cups coconut flour 2 teaspoons each sea salt and pepper 4 cups chicken stock 4-5 sprigs thyme, chopped 1 teaspoon lemon zest 1 teaspoon dried black peppercorns, crushed 1 medium cauliflower cut into florets or ½ medium cabbage, sliced 1 pound fresh mushrooms, sliced 2 pounds medium boiling onions 4 tablespoons coconut oil 2 tablespoons parsley, finely choppedProcedure:Marinate the chicken pieces in the wine vinegar or grape/lemon juice for four to 12 hours.Remove chicken from marinade and pat dry with paper towels. Reserve marinade. On a plate, mix flour, salt, and pepper. Melt butter and oil in large casserole dish. Cover chicken in flour mixture and brown on both sides in butter and coconut oil over medium heat, just a few at a time, reserving on a plate.Pour out browning fat and melt three tablespoons butter in the casserole.Add 3/4 cup of the flour mixture and cook, stirring constantly, for several minutes, until flour becomes slightly browned. Add white wine vinegar or lemon juice marinade and chicken stock to casserole, stirring often.Bring to a boil and skim.Add

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