Norwich Inn Boiled Dinner

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Servings: 4 Difficulty: Intermediate
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Classic one-pot chicken and vegetable stew with aromatic herbs and tender root vegetables
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This comforting one-pot meal brings the rustic charm of a traditional inn kitchen to your table. Tender chicken breasts simmer gently in a light, savory broth infused with fresh tarragon, caraway seeds, and garlic. The dish is packed with hearty vegetables including cabbage wedges, carrots, celery, and potatoes, all softened by the gentle boil. It’s a satisfying, wholesome dinner that feels both home-style and elegant. Perfect for chilly evenings or when you want a nutritious, low-stress meal that feeds the whole family. The combination of earthy vegetables and bright white wine creates a balanced flavor profile that is simple yet deeply satisfying.

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Norwich Inn Boiled Dinner

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 299.3

Description

This comforting one-pot meal brings the rustic charm of a traditional inn kitchen to your table. Tender chicken breasts simmer gently in a light, savory broth infused with fresh tarragon, caraway seeds, and garlic. The dish is packed with hearty vegetables including cabbage wedges, carrots, celery, and potatoes, all softened by the gentle boil. It&# 226;€™s a satisfying, wholesome dinner that feels both home-style and elegant. Perfect for chilly evenings or when you want a nutritious, low-stress meal that feeds the whole family. The combination of earthy vegetables and bright white wine creates a balanced flavor profile that is simple yet deeply satisfying.

Ingredients

Directions

  1. Cut the celery and carrots into 1-inch slices.
  2. Core the cabbage and cut it into 8 wedges.
  3. Peel and quarter the potatoes.
  4. Spray a 4-5 quart nonstick saucepot with vegetable cooking spray and place over moderate heat.
  5. Sauté the chicken breasts until lightly browned on both sides.
  6. Add the white wine, crushed garlic, leeks, and celery to the pot.
  7. Cook for 5 minutes, stirring occasionally.
  8. Add the carrots, cabbage, potatoes, tomatoes, caraway seeds, tarragon, bay leaf, and chicken broth.
  9. Bring the mixture to a boil over high heat.
  10. Reduce heat to low, cover, and simmer until vegetables are tender, about 30 minutes.
  11. Spoon the chicken and vegetables into heated soup plates along with some of the broth.
  12. Sprinkle with fresh parsley before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 299.3kcal
% Daily Value *
Total Fat 11.7g18%
Saturated Fat 3.1g16%
Cholesterol 139.2mg47%
Sodium 128.8mg6%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 45.2g91%

* 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 fresh tarragon is unavailable, use 1 teaspoon of dried tarragon instead.

For a healthier option, use reduced-sodium and defatted chicken broth.

Ensure the chicken is cooked through; internal temperature should reach 165ðF (74ðC).

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: chicken, stew, one-pot, cabbage, carrots, celery, potatoes, leeks, tarragon, caraway, white wine, comfort food, family dinner, easy meal, healthy, simmered, broth, vegetables, herbs, norwich inn, boiled dinner
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