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This could use some veggies added to the pot for a nutritionally balanced meal. If using fresh carrot or other veggie
chunks, add them at the beginning, frozen veggies, add them the last 10 minutes of cooking, dried or dehydrated veggies, add
in the last half hour of cooking.
Ingredients:
1/2 pound Jerusalem Artichokes
1 pound boneless skinless chicken breast cut into chunks
1/2 cup lemon juice
1/4 cup olive oil
10 cloves garlic, halved
pepper, to taste
6 cups vegetable or chicken stock
1/2 cup cold water
2-3 Tbsp cornstarch
20 fresh basil leaves or 1 Tbsp dried basil
Procedure:
In a large pot, mix together the lemon juice and olive oil. Scrub the sunchokes and add to the pot, along with the
chicken chunks, garlic and pepper and the vegetable or chicken stock. Bring to a boil, reduce heat and simmer for about
1 1/2 hours. Add the basil and continue to cook another 10 minutes. During the last 10 minutes, mix the cornstarch
into the cold water and add to the pot. This will thicken the stew.
Serving Size: Per serving values are based on sodium free stock and are approximate
350 calories, 28 g protein, 24 g fat (3.5 g saturated), 27.5 g carbohydrate, 92 mg sodium, 65 mg cholesterol
servings
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