Chicken Pot-Au-Feu

READY IN: 22mins
Recipe by katie in the UP

Recipe taken from the Shape magazine.

Top Review by Auntie Jan

I thought this was a really tasty dish. We cooked the chicken and carrot ahead of time like Toni suggested but the prep time was alot longer than I thought it would be. I thought the carrots were fine but everyone else wanted them a little bit softer. I also used spinach as that was the only thing I had on hand but I know that wouldn't have changed the flavor any. I really enjoyed this and it was quite different than what we usually have. Will make again. Thanks for posting this.

Ingredients Nutrition

Directions

  1. Preheat oven to 435 degrees.
  2. Spray potatoes with olive oil spray; and season with salt and pepper.
  3. Transfer potatoes to a baking sheet and roast 12 minutes.
  4. Meanwhile, salt and pepper both sides of chicken. spray a large nonstick skillet with cooking spray and set over high heat. Add chicken and sear 1 minute per side. Add leek, carrots, mushrooms, garlic and herbs; cook 1 minute. Add wine and simmer 1 minute, until liquid reduces to 1/4 cup. Add broth and simmer 5 minutes. Add chard to one side of pan and simmer 1 minute, until chicken is cooked through and greens are wilted.
  5. To serve, place chard in the bottom of 4 bowls. Slice chicken into 5 pieces each and arrange atop chard. Put potatoes and remaining vegetables around chicken and ladle remaining broth on top.

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