Start to finish: 1 hour
4 (12-ounce) bone-in split chicken breasts, trimmed, brined if desired
Salt and pepper
1 tablespoon vegetable oil
1 large shallot, minced
3/4 cup chicken bone broth
1/2 cup dry vermouth or white wine
2 sprigs fresh thyme
3 tablespoons unsalted butter, cut into 3 pieces and chilled
Salt and pepper
For the chicken: Adjust oven rack to middle position and heat oven to 450 F. Pat chicken dry with paper towels and season with salt and pepper.
Heat oil in 12-inch oven-safe skillet over medium-high heat until just smoking. Cook breasts, skin side down, until well browned, 6 to 8 minutes. Flip breasts and brown lightly on second side, about 3 minutes. Flip breasts skin side down, transfer skillet to oven, and roast until chicken registers 160 F, 15 to 18 minutes.
Remove skillet from oven (skillet handle will be hot). Transfer chicken to serving dish and let rest while making sauce.
For the sauce: Being careful of hot skillet handle, pour off all but 1 teaspoon fat left in skillet. Add shallot and cook over medium heat until softened, about 2 minutes. Stir in broth, vermouth, and thyme sprigs, scraping up any browned bits, and simmer until thickened and measures 2/3 cup, about 6 minutes.
Discard thyme sprigs and stir in any accumulated chicken juices. Reduce heat to low and whisk in butter, 1 piece at a time. Off heat, season with salt and pepper to taste. Spoon sauce over chicken and serve.
CREAMY MUSHROOM SOUP
by RISA GROUX NUTRITION
~1-2 tablespoons ghee
~3 garlic cloves, minced
~1 medium white or yellow onion, chopped
~10oz Crimini mushrooms, sliced
~10oz white mushrooms, sliced
~3-5oz shiitake mushrooms, sliced
~4-6 cups bone broth
~1 teaspoon fresh or dried thyme
~Celtic sea salt and pepper to taste
In a soup pan on medium heat, melt ghee and add garlic, onion and all mushrooms and stir occasionally until all contents are soft. Add bone broth and heat until cooked through (approx. 10 minutes). Using a hand or regular blender, blend soup until smooth. Add thyme, sea salt and pepper.
1 lb chicken breast fillet (4 fillets)
1 tablespoon olive oil
10 cups water
2 cups chicken bone broth
1⁄2 cup tomato sauce
1 potato, peeled & chopped
1 small onion, diced
1 cup frozen corn
1 stalk celery, diced
1 cup canned diced tomato
1 (15 ounces) can red kidney beans, plus liquid
1⁄4 cup diced canned pimiento
1 jalapeno, diced
1⁄4 cup chopped Italian parsley
1 garlic clove, minced
1 1⁄2 teaspoons chili powder
1 teaspoon cumin
1⁄4 teaspoon salt
1 dash cayenne pepper
1 dash basil
1 dash oregano
ON THE SIDE
1 pinch chopped Italian parsley
grated cheddar cheese (optional)
- Sauté the chicken breasts in the olive oil in a large pot over medium/high heat.
- Cook the chicken on both sides until done– about 7-10 minutes per side.
- Cool the chicken until it can be handled.
- Do not rinse the pot.
- Shred the chicken by hand into bite-sizes pieces and place the pieces back into the pot.
- Add the remaining ingredients to the pot and turn heat to high.
- Bring mixture to a boil, then reduce heat and simmer for 4-5 hours.
- Stir mixture often so that many of the chicken pieces shred into much smaller bits.
- Chili should reduce substantially to thicken and darken (less orange, browner) when done.
- Combine some chopped Italian parsley with sour cream and serve it on the side for topping the chili, if desired.
PALEO CHILI 🔥
recipe below 👇
- 2 tbsp olive or avocado oil
- 1/2 red onion, diced
- 1 lb organic ground turkey
- 1-15oz can fire roasted tomatoes
- 1-15oz can tomato sauce
- 1/2 cup bone broth
- 1 medium sweet potato, peeled and cubed
- 1 can chopped green beans
- 1 red bell pepper, diced
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/3 tsp oregano
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp red chili flakes
directions: sauté diced onion in oil until caramelized. then, add ground turkey to brown, along with spices. pour in crushed tomatoes + tomato sauce + bone broth and stir. cover and let simmer for 25 minutes. add in sweet potato and cook for an additional 10-15 minutes. add green beans & bell pepper and heat for 5-10 more minutes. top with avocado, nutritional yeast or organic cheese & chives 😎 try it out! i also stirred in a handful of chopped spinach in my bowl once done for extra greens 🍃
#rachaelsgoodeats #paleo #paleochili
Tripe can be good for your body and below is an article that showcases its benefits plus a recipe from Grandma Maria’s brother in Slovakia.
Is Tripe Good for You?
By Sara Ipatenco
If you can stomach the thought of eating the offal from an animal’s stomach, usually a cow’s, you’ll be getting a variety of essential vitamins and minerals. Tripe can be eaten plain, but it’s often added to Mexican soups and stews to enhance the flavor. If you’re willing to give tripe a try, you’ll be eating a main dish that’s also low in fat and calories.
Calories, Fat and Protein
A 3.5-ounce portion of tripe contains 94 calories and 4 grams of fat, of which 1.3 grams are saturated. If you follow the average 2,000-calorie diet, your upper intake of saturated fat should be 22 grams per day, which is about 10 percent of your total caloric intake, according to MayoClinic.com. A serving of tripe provides about 6 percent of that daily limit. It’s wise to limit your intake of saturated fat because it can raise your cholesterol and contribute to heart disease. The same portion of tripe also supplies 11.7 grams of protein, which translates to one-quarter of the 46 grams women need each day.
Tripe is an excellent source of zinc, a mineral that’s responsible for helping you heal from injuries and keeping your immune system working properly. A 3.5-ounce serving of tripe delivers 1.71 milligrams of zinc, which is 21 percent of the 8 milligrams women should consume each day. That same serving of tripe also supplies small amounts of iron, calcium and phosphorus.
Most impressively, among vitamins a 3.5-ounce serving of tripe provides 0.72 micrograms of vitamin B-12. That translates to 30 percent of the 2.4 micrograms of vitamin B-12 adults need each day. Vitamin B-12 supports a normal metabolism, aids your body in making red blood cells and promotes a healthy nervous system. A serving of tripe also delivers small doses of niacin and vitamin E.
Tips and Considerations
Because tripe is low in calories and total fat, it can be a healthy addition to your eating plan. In fact, you might replace a serving of red meat with tripe to cut your overall intake of saturated fat. If you’re going to prepare tripe, keep in mind that it takes about 12 hours to fully cook the meat. Look for honeycomb tripe, rather than smooth tripe, because it tends to be the most tender and mild-tasting. Add cooked tripe to tortilla soup or posole to enhance the flavor and the nutrition. For a different flavor, give pickled tripe a try. This version is available in many supermarkets in the aisle with ethnic or Mexican foods.
Pork Bone Broth Tripe Soup
In large pot add:
- 2 Pork hock(not smoked)
- Pork neck bones Cover everything with water.
- Add 1/2 cup vinegar. Bring to boil and start taking impurities out.
- Simmer for 6 or 8 hours.
- 1 hour before finishing add vegetables – carrots 4, celery 4, Garlic 4 pieces, onion
- 1 1/2half teaspoon Italian seasoning. Salt, pepper any spices you like. (Powder chilli or turmeric)
In a separate pot boil cleaned and cut into small pieces tripes. Cook about 6 hours or till nice and soft. Strained tripes are added to pork bone broth. Enjoy.