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Culinary Escape to Spain
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Pot au Feu of Chicken with Winter Vegetables

Source: Food & Wine
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Active Time:  25 Minutes
Total Time:  25 Minutes
  Serves 8
Wine Recommendation: An elegant, mature red Burgundy, such as the 1984 Domaine Robert Ampeau La Piéce Sous le Bois Blagny, which has an earthy edge, complements this refined country-cuisine dish. The 1984 Domaine Robert Ampeau Santenots Volnay is earthier yet.
RECIPE INGREDIENTS
For Vegetables:
8 cups chicken stock
24 baby carrots, halved lengthwise
24 baby turnips, halved lengthwise
24 thin scallions, cut into 4-inch lengths
1/2 pound assorted small fresh wild mushrooms, such as shiitakes, chanterelles and hon shimeji, shiitake stems removed
For Chicken:
8 boneless chicken breast halves with skin (about 6 ounces each)
salt and freshly ground pepper
Pot au Feu of Chicken with Winter Vegetables Recipe at Cooking.com
DIRECTIONS
FOR VEGETABLES: In a large saucepan, bring the chicken stock to a simmer. Add the carrots and cook over moderate heat until tender, about 10 minutes. Using a slotted spoon, transfer the carrots to a plate. Add the turnips to the stock and cook until tender, about 6 minutes. Add to the plate of carrots. Simmer the scallions for 5 minutes and add them to the plate. Simmer the mushrooms just until tender, about 4 minutes; add to the plate.


FOR CHICKEN: Add the chicken breasts to the simmering stock and poach at a bare simmer until just cooked through, about 12 minutes. Transfer the chicken to a plate and let rest for 5 minutes. Return the vegetables to the stock to reheat them; season with salt and pepper.


TO SERVE: Remove the skin from the chicken and slice each breast diagonally  inch thick. Divide the vegetables among 8 shallow bowls. Arrange the chicken over the vegetables and add the hot broth.


Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Classic French One-Pot Meals
Nutrition Facts per Serving
Yield:   Serves 8
Calories: 399
Fat. Total: 4g
Fiber: 8g
Carbohydrates, Total: 25g
Sodium: 478mg
% Cal. from Fat: 9%
Cholesterol: 137mg
Protein: 65g
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