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Norwich Inn Boiled Chicken Dinner

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Submitted by NancyFay

YIELD

4 servings

PREP

30 min

COOK

45 min

READY

75 min

Ingredients

½ 118
CUP ML WHITE WINE
dry *
2 2
EACH EACH GARLIC CLOVES
2 2
EACH EACH LEEKS *
3 3
EACH EACH CELERY STALKS
2 2
EACH EACH CARROTS
½ 0.5
EACH EACH CABBAGE
4 4
EACH EACH POTATOES
2 2
EACH EACH TOMATOES
1 5
TEASPOON ML CARAWAY SEEDS
2 1E+1
TEASPOONS ML TARRAGON LEAVES
1 1
EACH EACH BAY LEAVES *
14 ½ 419.1
OUNCES ML/G CHICKEN BROTH
1 1

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 603g (21.3 oz)
Amount per Serving
Calories 390 12% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 76mg 25%
Sodium 297mg 12%
Total Carbohydrate 17g 17%
Dietary Fiber 8g 33%
Sugars g
Protein 71g
Vitamin A 119% Vitamin C 111%
Calcium 12% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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