Chicken Pot-Au-Feu

Chicken Pot-Au-Feu

Time: 22 mins


  • 2 yukon gold potatoes, cut into 1 inch strips
  • 16 ounces boneless skinless chicken breasts
  • 1 leek, halved lengthwise and cut into 1/2 inch slices
  • 12 baby carrots
  • 1 cup mushroom, fresh and sliced
  • 1 teaspoon garlic, minced
  • 1 teaspoon fines herbes
  • 1/2 cup dry white wine
  • 2 cups reduced-sodium fat-free chicken broth
  • 2 cups swiss chard, chopped


  • 1 Preheat oven to 435 degrees.
  • 2 Spray potatoes with olive oil spray; and season with salt and pepper.
  • 3 Transfer potatoes to a baking sheet and roast 12 minutes.
  • 4 Meanwhile, salt and pepper both sides of chicken. spray a large nonstick skillet with cooking spray and set over high heat. Add chicken and sear 1 minute per side. Add leek, carrots, mushrooms, garlic and herbs; cook 1 minute. Add wine and simmer 1 minute, until liquid reduces to 1/4 cup. Add broth and simmer 5 minutes. Add chard to one side of pan and simmer 1 minute, until chicken is cooked through and greens are wilted.
  • 5 To serve, place chard in the bottom of 4 bowls. Slice chicken into 5 pieces each and arrange atop chard. Put potatoes and remaining vegetables around chicken and ladle remaining broth on top.
Chicken Pot-Au-Feu Chicken Pot-Au-Feu Reviewed by eri on 23:40 Rating: 5

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