This hearty winter dish is made without the fat or onions, to help combat silent reflux. It's full of neutral, healthy and tasty ingredients that will keep you warm in the cold months.
4 chicken thighs (about 2 lbs)
1 cup carrots (peeled and diced into 1⁄2-in cubes)
1 cup celery (peeled and diced into 1⁄2-in cubes)
3 cups potato (peeled and diced into 1⁄2-in cubes; keep in cold water to prevent oxidation)
4 cups chicken stock
1 cup frozen baby peas
1 cup frozen corn kernels (or fresh if preparing during summer or fall)
4 sprigs tarragon (stems removed, chopped fine)
4 sprigs parsley (stems removed, chopped fine)
1⁄2 cup oatmeal (or more if a thicker consistency is desired)
4 bay leaves
4 sprigs thyme
2 whole cloves (or 1/8 tsp ground)
1 dusting of nutmeg
Remove the skin from the thighs and place in a large stockpot. Add the celery, carrots, potato, and corn. Cover with the chicken stock and bring to a boil.
Skim off the impurities that come to the surface. Bring to a boil and skim. [If you slowly bring the stew to a simmer, the liquid proteins (albumin) coagulate and float to the top of the broth.]
Add the bay leaves and thyme, which can be bundled with butcher’s twine or in cheesecloth for easy removal after cooking. Add salt to taste, then the nutmeg and cloves. Simmer about 45 minutes. Add the rolled oats. If you use “instant oats,” it will thicken faster.
Five minutes before serving, add the peas, tarragon, and parsley. Serve in a crock or soup bowl.
*If you slowly bring the stew to a simmer, the liquid proteins (albumin) coagulate and float to the top of the broth.
Nutritional Information (per serving)
Try these other recipes from Dr. Koufman:
Recipe reprinted from Dropping Acid, The Reflux Diet Cookbook & Cure, by Jamie A. Koufman, MD, F.A.C.S.