1
Coat bottom of dutch oven with olive oil and place chicken
2
Saute chicken until browned on outside - about 5 minutes per side
3
rough chop and add carrots, onions, broccoli and zucchini
3
Add chopped garlic and spices and mustard.
4
pour wine over top.
5
cover and place in 350 degree oven for 1 hour.
6
After 45 minutes, remove cover, add almond milk and allow to cook remainder
7
Steam and puree cauliflower--serve stew on cauliflower.
7
10 minutes before removing, add spinach
8
Serve - may need salt. Add sparingly.
