Servings 4
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Skill Level Easy

  • 1 cup cooked chickpeas
  • 4 boneless skinless chicken thighs, diced
  • 1 cup sliced mushrooms
  • 1 carrot, peeled and diced
  • 1 small onion, diced
  • 1 cup zucchini, diced
  • 2 tbsp fresh sage, julienne or 2 tbsp dried sage
  • 2 cups chicken broth
  • 2 tbsp Cal & Gary's extra virgin olive oil
  • 4 tbsp Cal & Gary's butter
  • 3 tbsp cornstarch
  • 1 tsp Founders & Farmers dried thyme
  • 2 tbsp Founders & Farmers garlic puree
  • 2 tbsp Founders & Farmers onion powder
  • 1/2 cup white wine
  • 1 cups Swiss chard, stems removed
  • salt and pepper to taste

How to make it

  1. In a large pot, heat the olive oil, butter over medium heat. Add the diced chicken and cook until browned. Remove the chicken from the pot and set it aside. In the same pot, add the onions, carrots, and mushrooms. Sauté them until they are tender and lightly caramelized
  2. Next, add the diced zucchini, chickpeas, and dried thyme , onion powder to the pot. Stir everything together until well combined add cornstarch, mix evenly. Pour in the chicken brot h, wine . Stir so there are no lump s . bring the mixture to a boil.
  3. Reduce the heat to low and let the stew simmer, add fresh sage for about 15 minutes or until your carrots are tender. Fold in Swiss Card before serving. Season with salt and pepper according to your taste preferences.
  4. Garnish stew with fresh herbs such as parsley or cilantro for added freshness and flavour. Enjoy!
Share
  • 1 cup cooked chickpeas
  • 4 boneless skinless chicken thighs, diced
  • 1 cup sliced mushrooms
  • 1 carrot, peeled and diced
  • 1 small onion, diced
  • 1 cup zucchini, diced
  • 2 tbsp fresh sage, julienne or 2 tbsp dried sage
  • 2 cups chicken broth
  • 2 tbsp Cal & Gary's extra virgin olive oil
  • 4 tbsp Cal & Gary's butter
  • 3 tbsp cornstarch
  • 1 tsp Founders & Farmers dried thyme
  • 2 tbsp Founders & Farmers garlic puree
  • 2 tbsp Founders & Farmers onion powder
  • 1/2 cup white wine
  • 1 cups Swiss chard, stems removed
  • salt and pepper to taste

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