Boiled Chicken with Tarragon and Fall Vegetables
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- Level
- easy
- Prep Time
- 15 mins
- Total Time
- 45 mins
- Serves
- 4
Ingredients
- 1
- turnip, peeled and cut into thin wedges
- 2
- carrots, peeled and cut into thin wedges
- 1
- leek, white part cut into thick slices and green part thinly sliced
- 2
- small onions, peeled and halved
- 4
- garlic cloves, peeled and halved
- 8 cups
- chicken broth
- 2 L
- 4
- skinless, boneless chicken breast halves
- 2
- celery stalks, thinly sliced
- 1
- lemon, grated zest only
- 1 tsp
- chopped tarragon
- 5 ml
- salt and pepper, to taste
Directions
Step 1
In a large saucepan, place the turnip, carrots, white leek slices, onions and garlic. Add the broth and bring to a boil. Simmer over medium heat for 10 minutes. Season with salt and pepper. Add the chicken. Continue cooking for 15 to 20 minutes or until the meat is cooked and the vegetables are tender.
Step 2
Add the green leek slices and the celery. Continue cooking for about 2 minutes or until al dente.
Step 3
When ready to serve, add the lemon zest and tarragon. Slice the meat and serve with a slice of whole wheat country loaf if desired.
Step 4
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