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Ingredients
  • 2 lbs. chicken thighs, boneless, skinless, cut into 2-inch pieces
  • 1 Tbsp ghee, or olive oil, or avocado oil
  • 1 Tbsp dried oregano
  • sea salt and freshly ground black pepper, to taste about ¼ teaspoon each
  • 4 Tbsps gluten-free flour, or Arrowroot powder
  • 3 cups of chicken bone broth
  • 12 oz. baby potatoes, halved or quartered
  • 4 medium carrots, peeled and sliced into ½-inch pieces
  • 2 medium red or yellow onions, cut into large pieces
  • 4 fresh garlic cloves, minced
  • 2 dried bay leaves
  • ¼ cup freshly chopped parsley
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