This elegant yet comforting dish features tender chicken breasts poached alongside hearty winter vegetables like carrots, parsnips, and Brussels sprouts. The vegetables are simmered in savory chicken broth until soft and sweet, absorbing the rich flavors of the stock. The star of the show is the luxurious creamy horseradish sauce, made by whisking a roux with heavy cream, fresh horseradish, and a kick of Tabasco. It creates a sharp, tangy contrast to the mild chicken and earthy roots. Perfect for a cozy weeknight dinner or a light holiday meal, this recipe offers a sophisticated twist on traditional pot pie flavors without the heavy crust. The fresh parsley garnish adds a bright finish, making it a visually appealing and satisfying main course that feels both homestyle and refined.
Chicken With Winter Vegetables
Description
This elegant yet comforting dish features tender chicken breasts poached alongside hearty winter vegetables like carrots, parsnips, and Brussels sprouts. The vegetables are simmered in savory chicken broth until soft and sweet, absorbing the rich flavors of the stock. The star of the show is the luxurious creamy horseradish sauce, made by whisking a roux with heavy cream, fresh horseradish, and a kick of Tabasco. It creates a sharp, tangy contrast to the mild chicken and earthy roots. Perfect for a cozy weeknight dinner or a light holiday meal, this recipe offers a sophisticated twist on traditional pot pie flavors without the heavy crust. The fresh parsley garnish adds a bright finish, making it a visually appealing and satisfying main course that feels both homestyle and refined.Ingredients
Directions
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Trim fat from chicken breasts, sprinkle with salt and pepper, and set aside.
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Peel carrots and cut into 2-inch sticks about 1/2 inch thick.
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Trim scallions, leaving 3-inch pieces of the white and light green parts.
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Trim Brussels sprouts, halving any large ones.
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Peel potato, cut into 3/4-inch cubes, and soak in cold water.
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Peel parsnip and cut into 1-inch by 1/2-inch rectangles.
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In a large wide kettle, combine 4 cups chicken broth, carrots, sprouts, drained potato, and parsnips.
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Season with salt and pepper, bring to a boil, and simmer for 5-6 minutes.
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Add chicken breasts in a single layer along with scallions; cover and cook for 7 minutes.
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Meanwhile, melt butter in a saucepan over medium heat.
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Whisk in flour until smooth to form a roux.
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Gradually whisk in remaining chicken broth until blended.
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Stir in heavy cream and bring mixture to a boil, stirring constantly.
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Remove from heat and stir in fresh horseradish, Tabasco sauce, salt, and pepper.
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Sprinkle chicken and vegetables with chopped fresh parsley and serve with the horseradish sauce.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 374.6kcal
- % Daily Value *
- Total Fat 8.2g13%
- Saturated Fat 2.3g12%
- Cholesterol 192.9mg65%
- Sodium 168.0mg8%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 70.4g141%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
