Chicken-In-The-Pot
Ingredients
The vegetables
-
4
heads
garlic
-
16
pieces
shallots
-
8
pieces
carrots
-
4
stalks
celery
-
1
small
green cabbage
The herbs and seasonings
-
4
sprigs
fresh thyme
-
1
sprig
fresh rosemary
-
4
sprigs
flat-leaf parsley
-
1
zest
lemon
-
to taste
salt
-
to taste
freshly ground black pepper
The main ingredients
-
3
pounds
organic chicken drumsticks
-
16
pieces
pitted prunes
-
1½
cups
chicken broth
-
2
tablespoons
apple cider vinegar
-
⅔
cup
avocado oil or extra virgin olive oil
Instructions
- Preheat the oven to 450°F.
- Brown the garlic, shallots, carrots, and celery in avocado oil over medium-high heat, then place them in a large Dutch oven.
- Add the herbs, lemon zest, and prunes to the vegetables and mix well.
- Season the drumsticks with salt and pepper, and brown them in avocado oil.
- Place the drumsticks on top of the vegetables in the Dutch oven and add the cabbage wedges.
- Whisk together the chicken broth, ½ cup of avocado oil, and apple cider vinegar, then pour it over the cabbage.
- Sprinkle with salt and pepper, cover with aluminum foil, and seal with the lid.
- Bake in the oven for 70 minutes.
Nutrition Facts (estimated)
Servings
8
Calories
508
Total fat
29g
Total carbohydrates
40g
Total protein
25g
Sodium
0mg
Cholesterol
0mg
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