Here’s a detailed recipe for a Bay Leaf Infused Chicken and Vegetable Stew that highlights the anti-inflammatory benefits of bay leaves:
Bay Leaf Infused Chicken and Vegetable Stew
Ingredients:
- 2 lbs chicken thighs, boneless and skinless
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 cups carrots, sliced
- 2 cups celery, diced
- 1 cup bell peppers, chopped (any color)
- 1 can (14 oz) diced tomatoes, undrained
- 3-4 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions: