• 1 whole pastured chicken or chicken parts
  • Sea salt, black pepper, cumin and cayenne
  • 2 tbsp. coconut oil or peanut oil
  • 2 cups white wine
  • 15-ounce can of diced tomatoes
  • 1 cup water
  • 3-4 sprigs, fresh thyme
  • 2 garlic cloves, peeled and chopped
  • 2 medium onions, peeled and chopped
  • 4-5 button or cremini mushrooms, cleaned and cut into chunks
  • Season with sea salt and black pepper
  • Parsley, chopped

Break down the chicken into smaller parts (wings, drum sticks, thighs – save the breasts for another dish, and freeze the carcass for stock).

Season chicken with sea salt, black pepper, cumin and a dash of cayenne pepper.

Heat oil in a deep frying pan and sauté chicken pieces until lightly browned on both sides.

Add white wine, tomatoes, water, thyme, garlic and onions. Bring all ingredients to a boil. Cover and lower heat to simmer for 40 minutes.

Add mushrooms, adjust seasoning, and continue cooking 20 minutes or until chicken easily falls off the bone.

Garnish with fresh parsley.