Chicken Pot-au Feu

Total Time:
1 hr
Prep:
30 min
Cook:
30 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 8 fingerling potatoes
  • Olive oil cooking spray
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons fresh herb mix (equal parts finely chopped fresh basil, oregano, flat-leaf parsley, and thyme)
  • 1 medium zucchini
  • 4 (4-ounce) chicken or pheasant breasts, skin removed
  • 1/4 teaspoon extra-virgin olive oil
  • 1 leek (white part only), cut in 1/2 lengthwise, cut into 1/2-inch slices
  • 8 baby carrots
  • 1 cup morel or small crimini mushrooms
  • 1 teaspoon minced garlic
  • 1/2 cup white wine
  • 2 cups chicken stock, or canned chicken broth
  • 4 cups chopped Swiss chard
Directions
  • Preheat the oven to 400 degrees F.

  • Wash the fingerling potatoes, pat dry, and season with olive oil spray and half of the salt, pepper, and fresh herbs. Place the potatoes on a baking sheet and roast for 10 minutes or until soft to the touch.

  • Slice the zucchini in thirds crosswise; slice each piece into quarters lengthwise. For a classic French presentation, round the angled sides to form 12 oval sticks

  • Season the chicken with the remaining 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1 teaspoon herbs. Heat a saute pan over medium-high heat and add the olive oil to lightly coat the bottom of the pan. Sear the chicken breasts on 1 side for about 2 minutes and turn over. Add the leeks, carrots, mushrooms, zucchini, and garlic. Cook, stirring constantly, for 1 minute to sear the vegetables. Add the white wine, and boil until the wine is reduced by half, about 2 minutes. Stir in the stock and bring to boil. Reduce heat and simmer until the chicken is cooked through, 7 to 10 minutes. Add the Swiss chard to 1 side of the pan to braise the greens in the cooking liquid, about 1 minute.

  • To serve: Place 1/2 cup of the Swiss chard in the center of 4 large soup bowls. Slice each chicken breast on an angle into 5 pieces. Arrange the chicken on top of the Swiss chard. Divide the vegetables among the 4 bowls and ladle the broth around the vegetables

  • Per serving: Calories 290; Protein 37g; Total Fat 2.5g; Saturated Fat 0.5g; Carbohydrates 25g; Dietary Fiber 4g; Cholesterol 80mg; Sodium 500mg


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