Chicken Pot-Au-Feu

Name: Chicken Pot-Au-Feu
Ingredients: 1 tablespoon extra virgin olive oil; 2 cups mushrooms, quartered; 1/2 cup leek, chopped; 1/2 cup carrot, chopped; 1/2 cup rutabaga, chopped; 1/2 cup turnip, chopped; 1 garlic clove, thinly sliced; 1/2 cup white wine; 4 cups reduced-sodium chicken broth; 2 cups cooked chicken breasts; 1 1/2 teaspoons fresh thyme, chopped; 1 dash fresh pepper; thyme, springs (to garnish)

13 ingredients

4 steps

Ingredients

1 tablespoon extra virgin olive oil
2 cups mushrooms, quartered
1/2 cup leek, chopped
1/2 cup carrot, chopped
1/2 cup rutabaga, chopped
1/2 cup turnip, chopped
1 garlic clove, thinly sliced
1/2 cup white wine
4 cups reduced-sodium chicken broth
2 cups cooked chicken breasts
1 1/2 teaspoons fresh thyme, chopped
1 dash fresh pepper
thyme, springs (to garnish)

Directions

1

In a large pan over medium heat add 11/2 teaspoons olive oil and mushrooms. Saute about 5 minutes until golden. Remove mushrooms from pan and set aside.
2

Add the remaining 11/2 teaspoons olive oil to the pan and heat over med-high heat. Add the leeks, carrots, rutabaga, turnips, and garlic and saute 5 minutes. Stir in wine and continue to cook until liquid is reduced to 1/4 cup, about 1 minute.
3

Add the mushrooms, broth, chicken, thyme, and pepper. Bring to a boil, reduce heat and simmer uncovered for about 15 minutes or until vegetables are tender.
4

Garnish with thyme springs.