Step 1

Recipe Steps

steps 5

1 h

25 min

Step 1

Dice the onion, mince the garlic, slice the zucchini, and cut the radishes and chicken into cubes. In a large skillet, add the olive oil, and chicken. Cook for 4-5 minutes until browned on all sides. Season generously with salt and pepper.

Step 2

Once the chicken is seared, thyme, rosemary, and salt, and stir until the chicken is well coated in the herbs.

Step 3

Add the garlic, onion, zucchini and radishes and stir to combine. Then pour in the broth and add the bay leaf. Cover and cook on low for 45minutes to1 hour.

Step 4

Once cooked, add the heavy cream, stir to combine and cook for an additional 2-3 minutes until warmed through.

Step 5

Taste the stew and adjust the salt and pepper as needed before serving. The stew can be served immediately, and leftovers can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.

Step 2

Recipe Steps

steps 5

1 h

25 min

Step 1

Dice the onion, mince the garlic, slice the zucchini, and cut the radishes and chicken into cubes. In a large skillet, add the olive oil, and chicken. Cook for 4-5 minutes until browned on all sides. Season generously with salt and pepper.

Step 2

Once the chicken is seared, thyme, rosemary, and salt, and stir until the chicken is well coated in the herbs.

Step 3

Add the garlic, onion, zucchini and radishes and stir to combine. Then pour in the broth and add the bay leaf. Cover and cook on low for 45minutes to1 hour.

Step 4

Once cooked, add the heavy cream, stir to combine and cook for an additional 2-3 minutes until warmed through.

Step 5

Taste the stew and adjust the salt and pepper as needed before serving. The stew can be served immediately, and leftovers can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.

Step 3

Recipe Steps

steps 5

1 h

25 min

Step 4

Recipe Steps

Step 5

Recipe Steps

Step 6

steps 5

1 h

25 min

Step 7

1 h

25 min

Step 8

Step 1

Dice the onion, mince the garlic, slice the zucchini, and cut the radishes and chicken into cubes. In a large skillet, add the olive oil, and chicken. Cook for 4-5 minutes until browned on all sides. Season generously with salt and pepper.

Step 9

Step 1

Dice the onion, mince the garlic, slice the zucchini, and cut the radishes and chicken into cubes. In a large skillet, add the olive oil, and chicken. Cook for 4-5 minutes until browned on all sides. Season generously with salt and pepper.

Step 10

Dice the onion, mince the garlic, slice the zucchini, and cut the radishes and chicken into cubes. In a large skillet, add the olive oil, and chicken. Cook for 4-5 minutes until browned on all sides. Season generously with salt and pepper.

Step 11

Dice the onion, mince the garlic, slice the zucchini, and cut the radishes and chicken into cubes. In a large skillet, add the olive oil, and chicken. Cook for 4-5 minutes until browned on all sides. Season generously with salt and pepper.

Step 12

Step 2

Once the chicken is seared, thyme, rosemary, and salt, and stir until the chicken is well coated in the herbs.

Step 13

Step 2

Once the chicken is seared, thyme, rosemary, and salt, and stir until the chicken is well coated in the herbs.

Step 14

Once the chicken is seared, thyme, rosemary, and salt, and stir until the chicken is well coated in the herbs.

Step 15

Once the chicken is seared, thyme, rosemary, and salt, and stir until the chicken is well coated in the herbs.

Step 16

Step 3

Add the garlic, onion, zucchini and radishes and stir to combine. Then pour in the broth and add the bay leaf. Cover and cook on low for 45minutes to1 hour.

Step 17

Step 3

Add the garlic, onion, zucchini and radishes and stir to combine. Then pour in the broth and add the bay leaf. Cover and cook on low for 45minutes to1 hour.

Step 18

Add the garlic, onion, zucchini and radishes and stir to combine. Then pour in the broth and add the bay leaf. Cover and cook on low for 45minutes to1 hour.

Step 19

Add the garlic, onion, zucchini and radishes and stir to combine. Then pour in the broth and add the bay leaf. Cover and cook on low for 45minutes to1 hour.

Step 20

Step 4

Once cooked, add the heavy cream, stir to combine and cook for an additional 2-3 minutes until warmed through.

Step 21

Step 4

Once cooked, add the heavy cream, stir to combine and cook for an additional 2-3 minutes until warmed through.

Step 22

Once cooked, add the heavy cream, stir to combine and cook for an additional 2-3 minutes until warmed through.

Step 23

Once cooked, add the heavy cream, stir to combine and cook for an additional 2-3 minutes until warmed through.

Step 24

Step 5

Taste the stew and adjust the salt and pepper as needed before serving. The stew can be served immediately, and leftovers can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.

Step 25

Step 5

Taste the stew and adjust the salt and pepper as needed before serving. The stew can be served immediately, and leftovers can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.

Step 26

Taste the stew and adjust the salt and pepper as needed before serving. The stew can be served immediately, and leftovers can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.

Step 27

Taste the stew and adjust the salt and pepper as needed before serving. The stew can be served immediately, and leftovers can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 3 months.