Chicken Pot-Au Feu Recipe - Cooking Index
Chicken Pot-Au Feu Recipe - Cooking Index
| 8 | Fingerling potatoes | |
| Olive oil cooking spray | ||
| 1/2 teaspoon | 2.5ml | Sea salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 2 teaspoons | 10ml | Fresh herb mix |
| = (equal parts finely-chopped fresh | ||
| Basil, oregano, flat-leaf parsley, and | ||
| Thyme) | ||
| 1 | Zucchini (medium) | |
| 4 | Chicken or pheasant breasts - (4 oz ea) - skin removed | |
| 1/4 teaspoon | 1.3ml | Extra-virgin olive oil |
| 1 | Leek/ white part only - halved lengthwise, | |
| And cut into 1/2" slices | ||
| 8 | Baby carrots | |
| 1 cup | 237ml | Morel or small crimini mushrooms |
| 1 teaspoon | 5ml | Minced garlic |
| 1/2 cup | 118ml | White wine |
| 2 cups | 474ml | Chicken stock |
| = (or canned chicken broth) | ||
| 4 cups | 584g / 20oz | Chopped Swiss chard |
Preheat the oven to 400 degrees.
Wash the fingerling potatoes, pat dry, and season with olive oil spray and half of the salt, pepper, and fresh herbs. Place the potatoes on a baking sheet and roast for 10 minutes or until soft to the touch.
Slice the zucchini in thirds crosswise; slice each piece into quarters lengthwise. For a classic French presentation, round the angled sides to form 12 oval sticks
Season the chicken with the remaining 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1 teaspoon herbs. Heat a saute pan over medium-high heat and add the olive oil to lightly coat the bottom of the pan. Sear the chicken breasts on 1 side for about 2 minutes and turn over. Add the leeks, carrots, mushrooms, zucchini, and garlic. Cook, stirring constantly, for 1 minute to sear the vegetables. Add the white wine, and boil until the wine is reduced by half, about 2 minutes. Stir in the stock and bring to boil. Reduce heat an simmer until the chicken is cooked through, 7 to 10 minutes. Add the Swiss chard to 1 side of the pan to braise the greens in the cooking liquid, about 1 minute.
To serve: Place 1/2 cup of the Swiss chard in the center of 4 large soup bowls. Slice each chicken breast on an angle into 5 pieces. Arrange the chicken on top of the Swiss chard. Divide the vegetables among the 4 bowls and ladle the broth around the vegetables
This recipe yields 4 servings.
Recipe courtesy of Cary Neff
Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1C21) - from the TV FOOD NETWORK
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