Recipe courtesy of Cary Neff
Chicken Pot-au Feu
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- Level: Intermediate
- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 290
- Total Fat
- 2.5 grams
- Saturated Fat
- 0.5 grams
- Cholesterol
- 80 milligrams
- Sodium
- 500 milligrams
- Carbohydrates
- 25 grams
- Dietary Fiber
- 4 grams
- Protein
- 37 grams
- Level: Intermediate
- Total: 1 hr
- Prep: 30 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 290
- Total Fat
- 2.5 grams
- Saturated Fat
- 0.5 grams
- Cholesterol
- 80 milligrams
- Sodium
- 500 milligrams
- Carbohydrates
- 25 grams
- Dietary Fiber
- 4 grams
- Protein
- 37 grams
Ingredients
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.
