Benefits of Bay leaves
Ever wonder why bay leaves are used so often in Italian cooking? Its flavor is very subtle, so you may think it is an optional ingredient, but bay leaves are packed with nutrients!
Bay leaves are a rich source of Vitamin A, Vitamin C, and folic acid. They also contain B-complex vitamins as well as many minerals. They have been shown to help regulate blood sugar and help protect against cancer. Bay leaves also have a very soothing effect on the body.
The greatest benefit of bay leaves is parthenolide, which has a powerful anti-inflammatory effect on the body. So never skip the bay leaves! Add them to soups, stews, or anything that will be simmered for a good long while! Try them in this Slow Cooker Braised Chicken Recipe!
| Prep Time | 12 minutes |
| Cook Time | 4-6 hours |
| Servings |
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Ingredients
- 1 tbsp. ghee or olive oil
- 1 onion, minced
- 1 anchovy, minced
- 2 cloves garlic, minced
- 1/2 tsp. turmeric
- 1 tsp. oregano
- 1/4 cup tomato paste
- 1/2 cup sulfite free red wine
- 1/4 cup balsamic vinegar
- 2-3 pounds pastured boneless chicken thighs
- sea salt and papper
- 1 tbsp. arrowroot
- 1 cup homemade chicken stock
- 3 bay leaves
- 1 3-inch piece Kombu (Dried Seaweed)
- 1 head escarole washed and torn
Ingredients
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Instructions
- Heat ghee or oil over medium heat in a skillet. Saute onions, anchovy, garlic, turmeric, oregano, and tomato paste about 6-8 minutes until just beginning to brown.
- Add in the wine and balsamic to deglaze the pan. Pour into slow cooker.
- Season chicken with salt and pepper. Place in slow cooker.
- Dissolve arrowroot in stock and add along with bay leaves and Kombu (Dried Seaweed)
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- Cook on low for 4-6 hours.
- Stir escarole into sauce and cook on low for 30 minutes, until tender. Season sauce with salt and pepper as needed.
- Serve over quinoa, brown rice, or cooked millet.
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Erin Sands is a Certified Culinary Nutrition Expert whose focus is on using food and nutrition to build health and reverse disease.
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