Roasted Vegetable and Chicken Stew
6 Medium organic potatoes (cut into wedges)
3 Large organic carrots thinly sliced
3 Stalks of organic celery sliced thin on the bias
1/2 medium organic onion or 4 organic green onions finely chopped
1 large clove of organic garlic sliced thinly
1 minced grass fed chicken breast
3 tbs organic olive oil
1 tsp Celtic salt
1/2 tsp cracked organic black pepper
1/4 cup filtered water
Preheat the oven to 400.
Place the potatoes in the bottom of an uncovered small roasting pan, then layer the ingredients in this order from bottom to top:
Sprinkle with salt pepper and drizzle with olive oil. Bake for 30-40 minutes until vegetables are golden and soft.
Remove the pan from the oven and pour 1/4 cup water over top then carefully stir the vegetables scraping the caramelization from the bottom of the pan.
In a saucepan while the vegetables are roasting make the chicken gravy:
2 cups of filtered water
1 cup chopped asparagus
1 tbs olive oil
1/4 chopped onion
1/2 tsp organic garlic granules
1/2 tsp organic savory
1/2 tsp Celtic salt
1/2 tsp cracked pepper
2 tsp organic cornstarch(gluten-free) or flour mixed into 3 tbs of water.
Fry the meat onions and garlic on medium heat until caramelized and the bottom of the pan is browned but not burned. Add the salt pepper and savory and fry for another 10 seconds. Add water and deglaze the pan. Mix in the cornstarch(or flour) and simmer until thickened. Remove from heat stir in asparagus.
Pour the hot gravy over the roasted vegetables, mix through and serve.