Pot au Feu of Chicken with Winter Vegetables

Name: Pot au Feu of Chicken with Winter Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 24 baby carrots, halved lengthwise; 8 boneless chicken breast halves with skin (about 6 ounces each); 2 liters Chicken Stock; 227 grams assorted small fresh wild mushrooms, such as shiitakes, chanterelles and hon shimeji, shiitake stems removed; 8 servings Salt and freshly ground pepper; 24 thin scallions, cut into 4-inch lengths; 24 baby turnips, halved lengthwise

Pot au Feu of Chicken with Winter Vegetables might be just the main course you are searching for. This recipe makes 8 servings with 346 calories, 35g of protein, and 6g of fat each. This recipe covers 38% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and primal diet. It is perfect for Winter. Head to the store and pick up salt and pepper, chicken breast halves, chicken stock, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

In a large saucepan, bring the chicken stock to a simmer.

Ingredients you will need

Chicken Stock

Equipment you will use

Sauce Pan

Add the carrots and cook over moderate heat until tender, about 10 minutes. Using a slotted spoon, transfer the carrots to a plate.

Ingredients you will need

Carrot

Equipment you will use

Slotted Spoon

Add the turnips to the stock and cook until tender, about 6 minutes.

Ingredients you will need

Turnip

Stock

Add to the plate of carrots. Simmer the scallions for 5 minutes and add them to the plate. Simmer the mushrooms just until tender, about 4 minutes; add to the plate.

Ingredients you will need

Mushrooms

Green Onions

Carrot

Add the chicken breasts to the simmering stock and poach at a bare simmer until just cooked through, about 12 minutes.

Ingredients you will need

Chicken Breast

Stock

Transfer the chicken to a plate and let rest for 5 minutes. Return the vegetables to the stock to reheat them; season with salt and pepper.

Ingredients you will need

Salt And Pepper

Vegetable

Whole Chicken

Stock

Remove the skin from the chicken and slice each breast diagonally 1/3 inch thick. Divide the vegetables among 8 shallow bowls. Arrange the chicken over the vegetables and add the hot broth.

Ingredients you will need

Vegetable

Whole Chicken

Broth

Equipment you will use

Bowl