Healthy Gut Cookbook by DK

Author:DK
Language: eng
Format: epub, pdf

METHOD

1 Place chicken leg quarters in a large, deep skillet, and season with sea salt. Add chicken stock to cover ⅔ of chicken. Set heat to medium-high.

2 When stock begins to simmer, cover, reduce heat to medium-low, and simmer for 45 minutes or until chicken legs are cooked through to an internal temperature of 165°F (75°C).

3 Add yellow onion, garlic, green bell pepper, Italian eggplant, zucchini, yellow summer squash, and tomatoes. Cover and cook for 15 more minutes.

4 Remove from heat. Add Italian flat-leaf parsley, basil, and ghee, and stir.

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