Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Chicken Pot-au-Feu
Course
Main Course
Cuisine
American
Servings
4
Calories
450
kcal
Author
Sonia! The Healthy Foodie
Ingredients
4
medium skinless
boneless chicken breast
1
large savoy cabbage
1
large sweet potato
1
large delicata squash
2
small yellow onions
2
red apples
4
carrots
I used multicolored
4
cups
low fat chicken stock
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 work beautifully
Instructions
Preheat your oven to 375F
Remove but don’t discard the outer leaves from the cabbage; cut it into 8 equal wedges.
Peel the sweet potato and cut it into large chunks.
Cut the delicata squash in half lengthwise; scoop out the seeds with a spoon and cut it into approximately ½” thick slices.
Peel and slice the onions; brush the carrots under running water, remove the ends and cut them into nice thick slices.
Cut the apples in half, remove the core and cut them into fairly large chunks.
In a large measuring cup (or other container equipped with a spout) mix the chicken stock, salt, pepper and Dijon mustard with a whisk; reserve
In a large Dutch Oven (or large oven safe stock pot), lay the cabbage wedges at the bottom in a single layer.
Add, in layers, carrots, sweet potatoes, delicata squash, onions and apples.
Top with chicken breasts and a few sprigs of fresh herbs.
Pour in reserved stock and cover with reserved outer cabbage leaves to help keep moisture in.
Put the lid on and cook in a 375F oven for an hour to an hour and a half, until the vegetables are fork tender.
Plate, garnish with a little bit of fresh parsley and serve steaming hot!
Nutrition
Calories:
450
kcal
|
Carbohydrates:
55
g
|
Protein:
49
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Cholesterol:
120
mg
|
Sodium:
1798
mg
|
Potassium:
2168
mg
|
Fiber:
15
g
|
Sugar:
24
g
|
Vitamin A:
18705
IU
|
Vitamin C:
99
mg
|
Calcium:
181
mg
|
Iron:
3
mg