Norwich Inn Boiled Chicken Dinner

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.

Cooking Method: Boiling

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 5

Calories: 1168

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

Boneless, skinless chicken breast halves
Dry white wine
Garlic, crushed
Leeks, white parts only, washed and sliced into 1-inch rounds
Celery, sliced into 1-inch pieces
Carrots, peeled and sliced into 1-inch rounds
Green cabbage, cored and cut into 8 wedges
Potatoes, peeled and quartered
Tomatoes, quartered
Caraway seeds
Fresh tarragon, chopped (or 1 teaspoon dried tarragon)
Bay leaf
Chicken broth (preferably low-sodium)
Fresh parsley, chopped, for garnish

Directions

1
Pat the chicken breasts dry with paper towels.
2
Heat a large 4-5 quart nonstick saucepot over medium heat and lightly coat with vegetable cooking spray.
3
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.
4
In the same pot, add the crushed garlic, leeks, and celery. Sauté for 5 minutes until the vegetables begin to soften.
5
Return the chicken to the pot. Add the carrots, cabbage wedges, potatoes, tomatoes, caraway seeds, tarragon, and bay leaf.
6
Pour in the dry white wine and chicken broth, ensuring the liquid mostly covers the ingredients.
7
Bring the mixture to a boil over high heat.
8
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.
9
Discard the bay leaf before serving.
10
Spoon the chicken and vegetables into heated soup plates, ladling some of the broth over the top.
11
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.

Read it online: https://www.chefs-mate.com/recipe/norwich-inn-boiled-chicken-dinner/