Prep Time:
20 mins
Cook Time:
4 hrs 5 mins
Total Time:
4 hrs 25 mins
Servings:
15
Ingredients
Directions
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Add rutabagas, beets, carrots, celery, and onion to the pot. -
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Pour enough water over the vegetable mixture to cover completely. Reduce heat to low and cook at a simmer for at least 4 hours, adding water as needed to keep vegetables submerged.
Heat vegetable oil in a Dutch oven or large pot over medium heat. Cook and stir chicken in hot oil until completely browned, 3 to 5 minutes.
Nutrition Facts (per serving)
| 111 | Calories |
| 2g | Fat |
| 13g | Carbs |
| 11g | Protein |
