This two course chicken dinner is made all in one pot.
French Style Chicken Soup
(adapted for the Sun Oven from Weight Watchers In One Pot)
1 carton (32-ounces) chicken broth
4 medium yukon gold potatoes (about 12-ounces)
4 carrots, cut into chunks on a diagonal
1 turnip, peeled and cut into 8 wedges
2 leeks, (white parts only) thinly sliced
4 cloves garlic, peeled
2 sprigs fresh thyme
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless, skinless chicken thighs, trimmed of excess fat
1 tablespoon chopped flat-leaf parsley for serving
Dijon mustard for serving
Set Sun Oven out to preheat.
Combine broth, potatoes, carrots, turnip, leeks, garlic, thyme, bay leaf, salt, and pepper in a large pot. Nestle the chicken in the vegetables. Cover and transfer to the Sun Oven. Cook until the chicken is cooked through and the vegetables are soft, about 2 hours. Use a slotted spoon to transfer the chicken and vegetables to two separate bowls. Discard the thyme and the bay leaf. Strain the broth through a fine sieve over a saucepan or bowl. Discard the solids. Sprinkle half of the chopped parsley into the broth and serve as a starter. Sprinkle the chicken and vegetables with the remaining parsley and Dijon mustard and serve as the main course.
Makes 4 servings.