Wednesday, September 30, 2009

Chicken Pot-au-Feu

8 fingerling potatoes, or 2 yellow-fleshed (Yukon gold) potatoes, cut into 1" strips
4 (4oz) skinless, boneless chicken breast halves
1 leek, halved lengthwise and cut into 1/2-inch-thick slices
12 baby carrots
1 tsp minced garlic
1 tsp fines herbes (aka "fine herbs," a traditional blend in most grocery-store spice sections)
1/2 cup dry white wine
2 cups chicken broth
2 cups spinach, chopped
olive-oil cooking spray
salt and black pepper to taste

1. Preheat oven to 425. Spray potatoes with cooking spray; season with salt and pepper. Transfer potatoes to a baking sheet and roast 12 minutes, until soft to the touch.

2. Meanwhile, salt and pepper both sides of the chicken. Spray a large nonstick skillet with cooking spray and set over high heat. Add chicken to hot pan and sear 1 minute per side, until golden brown. Add leek, carrots, garlic and herbs; cook 1 minute to sear vegetables. Add wine and simmer 1 minute, until liquid reduces to 1/4 cup. Add broth and simmer for 5 minutes. Add spinach to one side of the pan and simmer for 1 minute, until chicken is cooked through and greens are wilted.

3. To serve, place spinach in the bottom of four shallow bowls. Slice chicken crosswise into five pieces each and arrange atop spinach. Arrange potatoes and remaining vegetables around chicken. Ladle remaining broth over the top.

Serves 4.
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This was cooked in unison with my friend, Daniel, in a little collaboration we'll call this...something creative when I can think of it. ;-)

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I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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