Thursday, August 17, 2006

Chicken - Chicken Pot-au-Feu with Vegetables

2 t olive oil
1 chicken, abt 3 pounds, in serving pieces
6 cups chicken broth
1 t coriander seeds, crushed
2 cloves garlic, sliced thin
1 medium onion, peeled and quartered
4 small carrots, peeled, sliced in 2" pieces
8 small potatoes, halved
4 leeks, white and light green parts only, cut in 2" pieces
1 t salt, plus more to taste
Freshly ground pepper
2 t chopped Italian parsley

Heat the olive oil in a large, wide pot over medium-high heat. Add the chicken and sear until browned, about 4 minutes per side. Remove from the pot and set aside. Place the chicken broth, seeds, and garlic in the pot and bring to the boil. Add the chicken, lower the heat, partially cover and simmer 20 minutes.

Add onion, carrots, potatoes, leeks, and 1 t salt, partially cover and simmer until the chicken and vegetables are tender, abt 30 minutes. Season with additional s & p, if needed. Divide the chicken and vegetables among 4 large bowls, ladle the broth over them, sprinkle with parsley and serve. Serves 4.

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