Chicken Pot-Au-Feu
Ingredients
The main ingredients
-
4
medium
skinless, boneless chicken breasts
-
1
large
savoy cabbage
-
1
large
sweet potato
-
1
large
delicata squash
-
2
small
yellow onions
-
2
medium
red apples
-
4
medium
carrots (multicolored)
-
4
cups
low fat chicken stock
Seasoning and herbs
-
¾
tsp
Himalayan or fine sea salt
-
¾
tsp
black pepper
-
2
tbsp
Dijon mustard
-
a few sprigs
fresh herbs (rosemary, tarragon, sage, or thyme)
Instructions
- Preheat the oven to 375°F.
- Remove the outer leaves from the cabbage and cut it into 8 wedges.
- Peel and chop the sweet potato into large chunks.
- Cut the delicata squash in half, scoop out the seeds, and slice into ½ inch thick pieces.
- Peel and slice the onions, and cut the carrots into thick slices.
- Cut the apples in half, remove the core, and chop into large chunks.
- In a large measuring cup, mix the chicken stock, salt, pepper, and Dijon mustard.
- In a Dutch Oven, layer the cabbage wedges at the bottom, followed by the carrots, sweet potatoes, delicata squash, onions, and apples.
- Top with the chicken breasts and fresh herbs.
- Pour the reserved stock mixture over the ingredients and cover with the outer cabbage leaves.
- Cover with a lid and cook in the oven for 1 to 1½ hours until the vegetables are fork-tender.
- Serve hot, garnished with fresh parsley.
Nutrition Facts (estimated)
Servings
4
Calories
450
Total fat
6g
Total carbohydrates
55g
Total protein
49g
Sodium
1798mg
Cholesterol
120mg
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