- 1 tbsp safflower oil
- 1 lb chicken thighs
- 1 tsp salt
- black pepper
- 1 onion, chopped
- 2 garlic cloves
- 1 lb baby carrot
- 1 medium parsnip, peeled and cut
- 1 lb butternut squash, diced
- 8 oz button mushrooms, wiped clean and quartered
- 2 cups chicken broth plus 1/2 cup for flaxseeds
- 1 can (15 oz) stewed tomatoes
- 1 can (15 oz) beans, strained
- 1/3 cup ground flaxseed
Heat the oil in a large pot. sprinkle the chicken thighs with salt and pepper and brown them on medium heat in the oil on both sides, about 7 to 10 minutes. Remove the chicken and set aside.
Add the onions to the pot and cook, scraping the bottom of the pan to pick up the browned chicken bits ,for about 5 minutes. Stir in the garlic, carrots, parsnip, squash and mushrooms and cook stirring for about 5 minutes. Add the broth and lower the heat to a simmer and cook the stew for about 45 minutes until vegetables are nice and soft.
Stir in the tomatoes and beans, return the chicken to the pot and simmer on low for 10 more minutes.
In a small bowl stir the flaxseed and broth together and add the mix to the stew stirring thoroughly. Cook for another 3 minutes and serve. If you like you can cut the chicken thighs into bite size pieces before serving.