Braised Chicken and Soup
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Description:

Quick braised chicken thighs cooked in vegetables.  Vegetables become soup to accompany the meal.


Ingredients:

8                   boneless, skinless chicken thighs
4 stalks, roughly choppedcelery
1 large, cut in 8 sectionsonion
4 cloves, smashed   garlic
3 sliced 1/2"       carrots
2 t                 ground cumin
1 t or to taste     salt
2 T                 grapeseed or coconut oil
1 28 ounce can      pureed tomatoes
1/2 roughly chopped Delicata or other squash


Instructions:

Salt chicken thighs when you bring them home from the market (or whenever you remember to do it).  Refridgerate.  Brown thighs in oil, preferably coconut oil, 6 minutes each side, on your largest skillet or iron skillet.  While thighs are cooking, wash and chop vegetables.  If using Delicata squash, you do not need to peel it.  Simple cut in half the long way, scape out the seeds, and chop into roughly 1" squares.  During last 2 minuts of cooking thighs (or whenever you are ready), throw all vegetables int eh pan with the chicken.  Add 1 can of pureed tomatoes, salt and spices.  Cover the pan and put in oven for 20-40 minutes, depending on how much time you have.

Talke out the chicken and serve on a plate.  Use a hand blender to puree the vegetables into soup.  You may need to tranfer them into  a sauce pan to do this.  If you do not have a hand blender, add it to your birthday gift list.  You will use it a lot.  Vegetables can be put into a regular blender to puree.  Sure to add additional liquid before putting in vegetables.  Add chicken broth or water if you need more liquid.

Save leftover soup for another night--just add cooked lentils and sausage for a quick meal!