Fricassee of chicken with winter vegetables

1 Servings

Ingredients

Quantity Ingredient
6 larges Chicken Thighs, skined & boned
3 tablespoons Olive Oil
Salt And Freshly Ground Pepper
3 cups Leeks, Well Washed, cut in 1/2\" thick
2 cups Carrots, Scrubbed, cut diag.1/4\" thick
1½ cup Fennel Or Celery,, cut thick slices cro
1½ cup Parsnips Or Turnips, cut in 1/2-inch dice
1 cup Sliced Crimini Or Button Mushrooms
1 tablespoon Slivered Garlic
⅛ teaspoon Crushed Red Pepper Flakes, or to taste
2 teaspoons Oregano Leaf
1 large Bay Leaf
1 teaspoon Fennel Seed
1 cup Dry White Wine
3 cups Rich Chicken Stock
1 large Red Or White Waxy Potato, cut thick julienne
1 cup Fresh Tomatoes*, diced, seeded
1 cup Coarsely Chopped Swiss Chard Or Spinach
Chopped Fresh Parsley
Grated Lemon Zest

Directions

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@...> on Mar 04, 1997.

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