Chicken Pot-Au-Feu

Submitted by katie in the UP

"Recipe taken from the Shape magazine."

 

• Ready In: 22mins
• Ingredients: 10
• Serves: 4

ingredients

• 2 yukon gold potatoes, cut into 1 inch strips
• 16 ounces boneless skinless chicken breasts
• 1 leek, halved lengthwise and cut into 1/2 inch slices
• 12 baby carrots
• 1 cup mushroom, fresh and sliced
• 1 teaspoon garlic, minced
• 1 teaspoon fines herbes
• 1⁄2 cup dry white wine
• 2 cups reduced-sodium fat-free chicken broth
• 2 cups swiss chard, chopped

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.

Reviews

[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.

 

[justcallmetoni]

The end results were really good, flavorful but light. Each of the vegetables enriched the broth but still managed to maintain a distinct flavor. Similarly, the chicken was delicate and moist. Don't skip the wine as it was important to the chartacter of the final dish. I used spinach instead of chard - just out of personal preference. All that said, the preparation turned out to be a bit more fussy than the directions would suggest. At the end of the 5 minute simmer, I found the musrooms were tender as were the leeks but neither the chicken nor the carrots were done. I removed the former and let the pot poach another 2-3 minutes. I then returd the leeks and mushrooms just after adding the spinach. Turned out to be fine as the potatoes were also not quite done after 12 minutes. I would suggest starting the chicken and carrots sooner so that everything is ready at the same time. Lovely recipe Katie.

 

[kolibri]

Now this was excellent! I'm a garlic freak so I put about 5 cloves, but he otherwise followed the recipe. White whine and garlic, now you can't go wrong with that. The veggies were so tasty and the sauce was absolutely fabulous.