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
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|Serving Size: 1 Serving (430g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 48 (19%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 37.6mg||12 %|
|Sodium 278.8mg||10 %|
|Potassium 1090.5mg||29 %|
|Total Carbohydrate 34.7g||10 %|
|Dietary Fiber 6.1g||25 %|
|Sugars, other 28.6g|
|Protein 14.8g||21 %|
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Calories per serving: 247
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