| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Swiss | New, Text, Import | 1 | Servings |
INGREDIENTS
| 6 | lg | Chicken Thighs, skined & boned |
| 3 | tb | Olive Oil |
| Salt And Freshly Ground Pepper | ||
| 3 | c | Leeks, Well Washed, cut in 1/2" thick |
| 2 | c | Carrots, Scrubbed, cut diag.1/4" thick |
| 1 1/2 | c | Fennel Or Celery,, cut thick slices cro |
| 1 1/2 | c | Parsnips Or Turnips, cut in 1/2-inch dice |
| 1 | c | Sliced Crimini Or Button Mushrooms |
| 1 | tb | Slivered Garlic |
| 1/8 | ts | Crushed Red Pepper Flakes, or to taste |
| 2 | ts | Oregano Leaf |
| 1 | lg | Bay Leaf |
| 1 | ts | Fennel Seed |
| 1 | c | Dry White Wine |
| 3 | c | Rich Chicken Stock |
| 1 | lg | Red Or White Waxy Potato, cut thick julienne |
| 1 | c | Fresh Tomatoes*, diced, seeded |
| 1 | c | Coarsely Chopped Swiss Chard Or Spinach |
| Chopped Fresh Parsley | ||
| Grated Lemon Zest |
INSTRUCTIONS
GARNISH In a large casserole, saute the chicken in two tablespoons of olive oil until lightly browned on all sides. Season well with salt and pepper. Remove chicken and set aside. Discard fat in casserole and add the leeks, carrots, fennel, parsnips, mushrooms and garlic with remaining 1 tablespoon oil and saute over moderate heat until lightly colored. Add the pepper flakes, oregano, bay leaf, fennel seed, wine and stock and bring to a simmer. Add reserved chicken thighs pushing them down into vegetable mixture. Cover and simmer for 10 minutes. Add potatoes, tomatoes and chard and cover and simmer 8 to 10 minutes more or until potatoes are just tender. Serve in warm wide rim soup plates with a sprinkling of chopped fresh parsley and grated lemon zest if desired. Wine recommendation: This is a hearty dish that would go well with either a rich barrelfermented and aged Chardonnay or a lower tannin red like Pinot Noir or Merlot. Yield: 6 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Suggested Wine: Pinot Noir, Merlot, Chardonnay NOTES : *May substitute canned diced tomatoes--drained Recipe by: JOHN ASH SHOW #JA9763 Posted to MC-Recipe Digest V1 #499 by Bill Spalding <billspa@icanect.net> on Mar 04, 1997.
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