jglass
New member
2 medium leeks (about 4 ounces
each)
1 fennel bulb (about 1 pound)
2 tablespoons olive oil
2 tablespoons butter or margarine
1 pound skinless, boneless chickenbreast
halves, cut into 11⁄2-inch
pieces
8 ounces mushrooms, thickly sliced
3 medium carrots (about 8 ounces),
cut into 1-inch pieces
12 ounces red potatoes, cut into
1-inch pieces
1 bay leaf
1⁄4 teaspoon dried tarragon leaves
1⁄2 cup dry white wine
1 can (141⁄2 ounces) chicken broth
1⁄4 cup water
3⁄4 cup half-and-half or light cream
3 tablespoons all-purpose flour
1 cup frozen peas, thawed
3⁄4 teaspoon salt
1. Cut off roots and trim leaf ends of leeks; cut each leek lengthwise in half
and separate leaves. Rinse well with cold running water to remove any
sand. Cut leeks crosswise into 3⁄4-inch pieces.
2. Cut root end and stalks from fennel bulb; discard. Cut the fennel bulb
lengthwise into thin wedges.
3. In 5-quart Dutch oven or saucepot, heat 1 tablespoon olive oil over
medium-high heat until hot. Add 1 tablespoon butter; melt. Add chicken
and cook until chicken is golden and just loses its pink color throughout.
With slotted spoon, transfer chicken to medium bowl.
4. To drippings in Dutch oven, add mushrooms and cook, stirring often,
until golden (do not overbrown).Transfermushrooms to bowl with chicken.
5. To Dutch oven, add remaining 1 tablespoon olive oil; heat until hot.
Add remaining 1 tablespoon butter or margarine;melt. Add carrots, leeks,
fennel, potatoes, bay leaf, and tarragon. Cook vegetables 10 to 15 minutes,
until fennel is translucent and leeks are wilted, stirring occasionally.
6. Add wine; cook 2 minutes, stirring. Add chicken broth and water; heat
to boiling over high heat. Reduce heat to low; cover and simmer 20 minutes
or until vegetables are tender.
7. In cup, mix half-and-half and flour until smooth. Stir half-and-half
mixture into vegetable mixture; heat to boiling over high heat. Reduce
heat to medium; cook 1 minute to thicken slightly. Stir in chicken,mushrooms,
peas, and salt; heat through. Discard bay leaf.
each)
1 fennel bulb (about 1 pound)
2 tablespoons olive oil
2 tablespoons butter or margarine
1 pound skinless, boneless chickenbreast
halves, cut into 11⁄2-inch
pieces
8 ounces mushrooms, thickly sliced
3 medium carrots (about 8 ounces),
cut into 1-inch pieces
12 ounces red potatoes, cut into
1-inch pieces
1 bay leaf
1⁄4 teaspoon dried tarragon leaves
1⁄2 cup dry white wine
1 can (141⁄2 ounces) chicken broth
1⁄4 cup water
3⁄4 cup half-and-half or light cream
3 tablespoons all-purpose flour
1 cup frozen peas, thawed
3⁄4 teaspoon salt
1. Cut off roots and trim leaf ends of leeks; cut each leek lengthwise in half
and separate leaves. Rinse well with cold running water to remove any
sand. Cut leeks crosswise into 3⁄4-inch pieces.
2. Cut root end and stalks from fennel bulb; discard. Cut the fennel bulb
lengthwise into thin wedges.
3. In 5-quart Dutch oven or saucepot, heat 1 tablespoon olive oil over
medium-high heat until hot. Add 1 tablespoon butter; melt. Add chicken
and cook until chicken is golden and just loses its pink color throughout.
With slotted spoon, transfer chicken to medium bowl.
4. To drippings in Dutch oven, add mushrooms and cook, stirring often,
until golden (do not overbrown).Transfermushrooms to bowl with chicken.
5. To Dutch oven, add remaining 1 tablespoon olive oil; heat until hot.
Add remaining 1 tablespoon butter or margarine;melt. Add carrots, leeks,
fennel, potatoes, bay leaf, and tarragon. Cook vegetables 10 to 15 minutes,
until fennel is translucent and leeks are wilted, stirring occasionally.
6. Add wine; cook 2 minutes, stirring. Add chicken broth and water; heat
to boiling over high heat. Reduce heat to low; cover and simmer 20 minutes
or until vegetables are tender.
7. In cup, mix half-and-half and flour until smooth. Stir half-and-half
mixture into vegetable mixture; heat to boiling over high heat. Reduce
heat to medium; cook 1 minute to thicken slightly. Stir in chicken,mushrooms,
peas, and salt; heat through. Discard bay leaf.