low carb dutch oven herbed stew
  • 9 slices thick sliced bacon (diced)
  • 1.5 lb chicken pieces (cut up small, in pieces or bites)
  • 2 small shallots, (minced)
  • 5 cups of chicken stock
  • 1/2 cup green pepper, (diced)
  • 1.5 cups diced, canned tomatoes
  • 3/4 cup celery (diced)
  • 1 tsp thyme
  • 1.5 cups green beans (fresh)
  • 1 cup thinly sliced okra
  • 1/2 tsp each kosher salt & pepper
  • 2 cloves garlic, (minced)
  • 1 tsp basil
  • 1.5 cups smoked ham or smoked sausage(cubed)
  • 1/2 tsp cayenne pepper
  1. In a cast iron Dutch Oven, or similar vessel, cook bacon on MED until done, brown the chicken done and remove. drain fat all but 2 tbs. Stir in onion, pepper, okra, celery, and garlic. Saute until onion is translucent. Add ham, chicken, continue cooking 3 minutes. Add the chicken stock and bring to a boil. Add the greenbeans, tomato, thyme, salt & pepper, basil and cayenne pepper. Bring back up to a boil, and stir to make sure the mix doesn’t boil over. Boil for 5 mins. and turn down to LOW simmer for 20 mins. with the lid tightly on.
  2. Garnish with crumbled bacon and sharp cheddar cheese