Norwich Inn Boiled Chicken Dinner

This New England boiled dinner swaps the usual corned beef for browned chicken breasts simmered with a garden’s worth of vegetables in white wine and chicken broth. Leeks, cabbage wedges, potatoes, carrots, celery, and tomatoes all cook together in one pot until everything is tender and the broth tastes like every good thing in the kitchen.

Tarragon and caraway seeds give this a distinctly aromatic character. Tarragon has that subtle anise note that pairs naturally with chicken, and caraway adds an earthy depth that keeps the broth from tasting plain. The white wine deglazes the pan after browning the chicken, pulling up all those browned bits and building a flavorful base before the broth goes in.

Serve it in wide soup plates with plenty of broth ladled over the chicken and vegetables. This is meant to be eaten with a spoon as much as a fork.

Kitchen Tips

• Use only the white parts of the leeks and wash them thoroughly. Leeks trap grit between their layers, and sandy broth is no fun.
• Cut all vegetables to roughly the same size (1-inch pieces) so they finish cooking at the same time.
• Fresh tarragon is worth seeking out here. Dried works but use only a teaspoon since it’s more concentrated and can turn bitter.
• Use low-sodium chicken broth. The long simmer concentrates flavors, and regular-sodium broth can end up too salty.

Variations

• Root vegetable version: Add turnips and parsnips alongside the carrots for a more traditional New England root vegetable mix.
• Cream finish: Stir a splash of heavy cream into the broth just before serving for a richer, more indulgent bowl.
• Herbed dumplings: Drop biscuit dough on top during the last 15 minutes of cooking for a chicken and dumpling crossover.