Beef stock is the miracle ingredient

Even if you are cooking chicken. When I was growing up, my parents would frequently roast a chicken for Sunday dinner with a lot of root veggies alongside it in the pan. I had a really bad stomachache the other day, but still needed to eat something to keep my blood sugar up. Voila.

Quick chicken stew

Serves 2-3

2 bone-in, skin-on chicken breasts, rinsed and patted dry

2 cups beef stock

4 tbsp. tomato paste

3 carrots, peeled and washed

3 celery stalks, washed and ends trimmed

1 yellow onion, peeled and sliced

4 cloves garlic, sliced

1 leek, stem and top removed, rinsed and sliced into large pieces

Salt and pepper to taste

Extra virgin olive oil

Preheat oven to 375 degrees F. Chop vegetables into large pieces and place in the bottom of a dutch oven. Add garlic. Add chicken on top and drizzle liberally with olive oil. Dissolve tomato paste in the beef stock in a bowl, then pour on top of the chicken and veggies. Season with salt and pepper (and some fresh thyme if you can get your hands on it this time of year). Put lid on, place in the center of the oven, and cook for about 40-45 minutes or until chicken juices run clean when you pierce the breast with a fork, and the vegetables are tender.