In a large bowl, toss all the ingredients (chicken through chicken broth).
In a large Dutch oven, place all the ingredients and cover. Place in the oven and cook for 40 minutes,
stirring halfway through. Uncover Dutch oven and cook an additional 15 minutes, until vegetables are brown around the edges and tender and chicken is cooked through.
Serve warm.
Notes
SERVING SUGGESTION: Faux-tay-toes (steam cauliflower till tender; drain; mash with ghee, salt and pepper to taste till you get a mashed potatoes texture).NUTRITION: 313 Calories; 9g Fat (23.9% calories from fat); 24g Protein; 37g Carbohydrate; 9g Dietary Fiber; 498mg Cholesterol; 189mg Sodium. Exchanges: 1 1/2 Grain (Starch); 3 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat.