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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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 4
- Amount Per Serving
- Calories 1167.7kcal
- % Daily Value *
- Total Fat 46.7g72%
- Saturated Fat 12.4g62%
- Cholesterol 322.6mg108%
- Sodium 398.6mg17%
- Total Carbohydrate 62.7g21%
- Dietary Fiber 14.5g58%
- Sugars 9.2g
- Protein 105.6g212%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If using dried tarragon, reduce the amount to 1 teaspoon as it is more potent than fresh.
For a richer flavor, you can use reduced-sodium chicken broth and defat it before serving if desired.
Ensure leeks are thoroughly washed to remove any sand or dirt trapped between the layers.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
This dish pairs well with crusty bread to soak up the flavorful broth.
