Step 1

Pat the chicken dry with paper towels and season all over with sea salt and black pepper.

Step 2

In a large stock pot over medium/high heat, heat the oil. Add the chicken and sear until brown, 4 minutes on each side, adjusting the heat as necessary.

Step 3

Remove the chicken from the pot.

Step 4

Add the mushrooms, turn down to medium low, cover and cook until the mushrooms release their liquid, stirring frequently, scraping the brown bits at the bottom of the pan, about 5 minutes.

Step 5

Add the onions, carrots, and celery, stir and cook for 3-5 minutes.

Step 6

Add in the garlic and cook until fragrant, about 1-2 minutes, careful not to burn.

Step 7

Add tomato paste and tapioca flour and stir to coat the veggies.

Step 8

Stir in the broth.

Step 9

Add the rosemary, thyme and bay leaves and season with salt and pepper. Bring to a boil, then lower the heat to a simmer at medium-low heat. Cover and simmer until, about 20 minutes to develop the flavors.

Step 10

Add the potatoes, sweet and gold, and chicken and simmer 10 minutes more.

Step 11

Then add in the turnips and zucchini and continue to simmer 5-10 more minutes, until potatoes and vegetable are just tender.

Step 12

Taste to adjust salt and pepper.

Step 13

Discard bay leaves and garnish with fresh thyme or parsley and a splash of balsamic if desired before serving.

Step 14

Store in a sealed container in the refrigerator for up to 3-4 days the taste is even better the next day. You can store it in the freezer for up to 1 month.