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Pot au Feu of Chicken with Winter Vegetables
- Active Time 25m
- Total Time 25m
Wine Recommendation: An elegant, mature red Burgundy, or a hearty Italian which has an earthy edge, complements this refined country-cuisine dish.
- 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
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, 1-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.
nutrition information per serving
399 calories; 4g total fat; 137mg cholesterol; 478mg sodium; 25g carbohydrates; 8g fiber; 65g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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