This Norwich Inn Boiled Chicken Dinner is a comforting, rustic one-pot meal that brings together tender chicken breasts with a medley of hearty vegetables. The dish is simmered in a fragrant broth infused with dry white wine, garlic, tarragon, and caraway seeds, creating a rich and aromatic flavor profile. The leeks and celery provide a savory base, while the cabbage, carrots, and potatoes absorb the delicious juices, resulting in a satisfying and wholesome dinner. It’s perfect for chilly evenings or family gatherings, offering a simple yet elegant way to enjoy home-cooked food. Serve it straight from the pot for a cozy, no-fuss dining experience that highlights the natural flavors of fresh ingredients.
Norwich Inn Boiled Chicken Dinner
Description
This Norwich Inn Boiled Chicken Dinner is a comforting, rustic one-pot meal that brings together tender chicken breasts with a medley of hearty vegetables. The dish is simmered in a fragrant broth infused with dry white wine, garlic, tarragon, and caraway seeds, creating a rich and aromatic flavor profile. The leeks and celery provide a savory base, while the cabbage, carrots, and potatoes absorb the delicious juices, resulting in a satisfying and wholesome dinner. It's perfect for chilly evenings or family gatherings, offering a simple yet elegant way to enjoy home-cooked food. Serve it straight from the pot for a cozy, no-fuss dining experience that highlights the natural flavors of fresh ingredients.Ingredients
Directions
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Pat the chicken breasts dry with paper towels.
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Heat a large 4-5 quart nonstick saucepot over medium heat and lightly coat with vegetable cooking spray.
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Add the chicken breasts to the pot and sauté until lightly browned on both sides, about 3-4 minutes per side. Remove chicken and set aside.
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In the same pot, add the crushed garlic, leeks, and celery. Sauté for 5 minutes until the vegetables begin to soften.
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Return the chicken to the pot. Add the carrots, cabbage wedges, potatoes, tomatoes, caraway seeds, tarragon, and bay leaf.
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Pour in the dry white wine and chicken broth, ensuring the liquid mostly covers the ingredients.
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Bring the mixture to a boil over high heat.
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Reduce the heat to low, cover the pot, and simmer for 30 minutes, or until the chicken is cooked through and the vegetables are tender.
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Discard the bay leaf before serving.
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Spoon the chicken and vegetables into heated soup plates, ladling some of the broth over the top.
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Garnish with fresh chopped parsley and serve immediately.
Nutrition Facts
Servings 5 quarts
- Amount Per Serving
- Calories 1168kcal
- % Daily Value *
- Total Fat 47g73%
- Saturated Fat 12g60%
- Cholesterol 323mg108%
- Sodium 399mg17%
- Total Carbohydrate 63g21%
- Dietary Fiber 15g60%
- Sugars 9g
- Protein 106g212%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
