Chicken with Root Vegetables, Cabbage, and Herbs Recipe - Low Carb & Healthy
Low carb recipe for Chicken with Root Vegetables, Cabbage, and Herbs which belongs to the Poultry recipe category.
- 5 pounds (2.3 kg) chicken
- 1 tablespoons (23 ml) olive oil
- 1 tablespoons (21 g) butter
- 2 medium turnips, cut into -inch (1.3-cm) cubes
- 2 medium carrots, cut into -inch (1.3-cm) slices
- 1 medium onion, cut into -inch (6 mm) half-rounds
- 1 head cabbage
- 4 cloves garlic, crushed
- teaspoon dried rosemary
- teaspoon dried thyme
- teaspoon dried basil
- 2 bay leaves, crumbled
In a big, heavy skillet, brown the chicken on both sides in the oil and butter over medium-high heat.
When the chicken is browned all over, remove it to a plate and reserve.
Some extra fat will have accumulated in the skillet.
Pour off all but a couple of tablespoons (30 ml) and then add the turnips, carrots, and onion.
Saute them, scraping the tasty brown bits off the bottom of the skillet as you stir, until they're getting a touch of gold, to.
Transfer the sauteed vegetables to a slow cooker.
Cut the cabbage into eighths and put it on top of the vegetables.
Arrange the chicken on top of the cabbage.
Sprinkle the garlic over the chicken and vegetables, making sure some ends up on the chicken and some down among the vegetables.
Sprinkle the rosemary, thyme, basil, and bay leaves into the slow cooker, making sure some gets down into the vegetables.
Season with salt and pepper.
Cover the slow cooker, set it to low, and let it cook for 6 to 7 hours.
Each with 36 g protein, 6 g carbohydrate, 2 g dietary fiber, 4 g usable carbs.