Norwich Inn Boiled Chicken Dinner

Name: Norwich Inn Boiled Chicken Dinner
Total time: P1H15M
Yield: 4
Cuisine: Fusion
Ingredients: chicken breast halves, boneless, skinless; white wine; garlic cloves; leeks; celery stalks; carrots; cabbage; potatoes; tomatoes; caraway seeds; tarragon leaves; bay leaves; chicken broth; parsley leaves

Yield

4 servings

Prep

30 min

Cook

45 min

Ready

75 min

Trans-fat Free, High Fiber

Ingredients

Amount	Measure	Ingredient	Features
4	each	chicken breast halves, boneless, skinless
½	cup	white wine dry	*
2	each	garlic cloves
2	each	leeks	*
3	each	celery stalks
2	each	carrots
½	each	cabbage
4	each	potatoes
2	each	tomatoes
1	teaspoon	caraway seeds
2	teaspoons	tarragon leaves
1	each	bay leaves	*
14 ½	ounces	chicken broth
1	x	parsley leaves	*

Ingredients

Amount	Measure	Ingredient	Features
4	each	chicken breast halves, boneless, skinless
118	ml	white wine dry	*
2	each	garlic cloves
2	each	leeks	*
3	each	celery stalks
2	each	carrots
0.5	each	cabbage
4	each	potatoes
2	each	tomatoes
5	ml	caraway seeds
1E+1	ml	tarragon leaves
1	each	bay leaves	*
419.1	ml/g	chicken broth
1	x	parsley leaves	*

Directions

Use boned and skinned chicken breasts.

Crush garlic cloves.

Use white part only of leeks, wash and cut into 1inch slices.

Cut celery and carrots into 1inch slices.

Core cabbage and cut into 8 wedges.

Use medium size Potatoes.

Spray a 4 to 5 quart nonstick saucepot with vegetable cooking spray and place over moderate heat.

Sauté chicken until lightly browned on both sides.

Add wine, garlic, leeks and celery.

Cook 5 minutes.

Add carrots, cabbage, potatoes, tomatoes, caraway seeds, tarragon (if none fresh, use 1 teaspoon dry), bay leaf and chicken broth (preferably reduced sodium and defatted).

Bring to a boil over high heat; reduce heat to low.

Cover and cook until vegetables are tender, about 30 minutes.

Spoon chicken and vegetables into heated soup plates with some of the broth.

Sprinkle with parsley.