Update my dinner status, I'm making this tonight.
18 chefs marked this as Favorite
Servings: 1 Servings
Total Time (median): 1 : 15 Active Time: 0 : 40
Ingredients
- 6 large Chicken Thighs, skined &
- 3 tablespoons Olive Oil
- Salt And Freshly Ground
- 3 cups Leeks, Well Washed, cut in
- 2 cups Carrots, Scrubbed, cut
- 1 1/2 cups Fennel Or Celery,, cut thick
- 1 1/2 cups Parsnips Or Turnips, cut in
- 1 cup Sliced Crimini Or Button
- 1 tablespoon Slivered Garlic
- 1/8 teaspoon Crushed Red Pepper Flakes,
- 2 teaspoons Oregano Leaf
- 1 large Bay Leaf
- 1 teaspoon Fennel Seed
- 1 cup Dry White Wine
- 3 cups Rich Chicken Stock
- 1 large Red Or White Waxy Potato,
- 1 cup Fresh Tomatoes*, diced,
- 1 cup Coarsely Chopped Swiss Chard
GARNISH
Preparation
In a large casserole, saute the chicken in two tablespoons of olive oil until lightly browned on all sides. Season well with salt and pepper. Remove chicken and set aside. Discard fat in casserole and add the leeks, carrots, fennel, parsnips, mushrooms and garlic with remaining 1 tablespoon oil and saute over moderate heat until lightly colored. Add the pepper flakes, oregano, bay leaf, fennel seed, wine and stock and bring to a simmer.
Add reserved chicken thighs pushing them down into vegetable mixture. Cover and simmer for 10 minutes. Add potatoes, tomatoes and chard and cover and simmer 8 to 10 minutes more or until potatoes are just tender. Serve in warm wide rim soup plates with a sprinkling of chopped fresh parsley and grated lemon zest if desired. Wine recommendation: This is a hearty dish that would go well with either a rich barrelfermented and aged Chardonnay or a lower tannin red like Pinot Noir or Merlot.
Suggested Wine: Pinot Noir, Merlot, Chardonnay
NOTES : *May substitute canned diced tomatoes--drained
