A hearty and tasty Dutch oven-cooked chicken and vegetable stew that is great for a keto-friendly camping trip. This dish is great for outdoor activities because it is full of protein and low-carb vegetables.
Ingredients: 4 chicken thighs, bone-in, skin-on. 2 tablespoons olive oil. 1 medium onion, diced. 2 cloves garlic, minced. 2 cups cauliflower florets. 1 cup green beans, trimmed and halved. 1 cup sliced mushrooms. 1 cup chicken broth. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste.
Instructions: Season the chicken thighs with salt and pepper. In a Dutch oven, heat olive oil over medium heat. Add the chicken thighs, skin side down, and cook until browned, about 5 minutes per side. Remove from the Dutch oven and set aside. In the same Dutch oven, add the diced onion and minced garlic. Cook until softened, about 3 minutes. Add cauliflower florets, green beans, and mushrooms to the Dutch oven. Stir to combine. Pour in the chicken broth and add dried thyme and rosemary. Season with salt and pepper to taste. Return the chicken thighs to the Dutch oven, nestling them into the vegetables. Cover the Dutch oven and cook over medium-low heat for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender. Serve hot and enjoy!
Prep Time: 15 minutes
Cook Time: 30 minutes
falcon gora monte
