Chicken and Sauerkraut May 12, 2008
This came out absolutely delicious.
I started with a recipe from my friend Jungleen. She posted a comment a few days ago with a recipe for Chicken Cacciatore. It’s basically chicken cooked in homemade chicken stock and tomato sauce. I left out the vegetables and added arrowroot to make a thicker sauce. Then served it with homemade lacto-fermented sauerkraut and cream cheese made from goat yogurt (Seth is out of town so I’m allowed to eat dairy).
YUM! This was really good. And it’s so good for digestive health. The bone broth, the fermented foods. And it was good!
Kate had the same thing for dinner — she loved it!
PS: The gorgeous flowers were a Mother’s Day gift from my in-laws. Thanks, Nancy & Ed! Love you and miss you!
Bad news on the chicken livers…they give my hubby gout! He has never had an attack before but his mom had it. We ate the livers on Saturday night and Sunday he woke up with the tell-tale foot pain.
He can eat beef liver just fine. I guess chicken livers have a high purine content. Boo!
I think beef/bison liver is yummier anyway.
~Anna
Here’s what Dr. Cowan says about gout:
http://www.westonaprice.org/askdoctor/gout.html
He says it’s a build up of uric acid in the body.
He says people with gout need to eat protein with bone broth and animal fats to help him digest the protein.
He also recommends cherry juice and cod liver oil for people with gout. As well as arginex from Standard Process. Arginex is just fermented beets — so you could just make your own beet kvass instead.
We also figured out he had been dehydrated the day before, which contributes to the uric acid concentration. He is already improving by drinking raw goat milk and lots of kombucha and water.
Thanks for the tips!
Glad you tried and liked it! Next time add lots of veggies, it makes the sauce a bit sweeter, not by much but just a tad. Using arrowroot as a thickener is a great idea because the sauce is thin. When you are back on grains, the chicken is great with rice, polenta, or pasta!
Jungleen