This meal happened the day before grocery day and I was just trying to come up with something for dinner. After staring in the fridge for a few minutes, it started to come together for me. I knew I had a great base with the carrots, onion and celery but then I saw tomato paste and tomatoes and I knew I could make a hearty and comforting dish. This stewed tomato and chicken skillet is a healthy family-friendly dish that is perfect for a busy weeknight.


  • 2 Tbls Oil or fat of choice
  • 4 Chicken Thighs bone-in, skin on
  • 1 Tbls Ghee
  • 2 Carrots Peeled and Diced
  • 2 Celery Stalks Diced
  • 1 cup Yellow Onion Diced
  • 2 cloves Garlic minced
  • 2 Tbls Tomato Paste
  • 28 oz Can of Whole Peeled Tomatoes
  • 1/2 cup Chicken Broth
  • 1 tsp Salt
  • 1/4 tsp Crushed Red Pepper Flakes
  • 1 tsp Dried Oregano
  • 1/4 cup Basil fresh, chopped


  • Preheat oven to 425'
  • Heat the oil in a large skillet over medium/high heat. Season the chicken with a little salt, pepper and 1/2 tsp of oregano and cook skin side down for 5 minutes. The transfer to oven, keeping skin side down for 10 minutes. Flip chicken over and cook another 5 minutes
  • Once the chicken is done, remove from the pan and set aside. Heat ghee in the pan over medium heat and add in the carrots, onion and celery. Cook for 5-7 minutes until onion is translucent and veggies are slightly tender. Add in the garlic and cook another minute
  • Add in the seasonings and tomato paste and cook while stirring for 1 minute to incorporate the paste, then add in the can of tomatoes (including liquid) and the broth and the basil
  • Bring to a boil and then reduce to a simmer for 20 minutes, add the chicken thighs back in and cook for 10 more minutes
  • Serve over cauliflower rice and top with basil

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