0 recipes from contoocook and beyond


2 med.carrots
2 leeks
2 tender celery stalks
2 yellow onions
l/4 tsp. salt
8 grinds of pepper
l/4 tsp. dried tarragon
6 chicken thighs or boneless chicken breasts
Peel the carrots and cut into fine julienne matchsticks l/4″ thick
and 2-l/2″ long. Cut off and discard roots from leeks and damaged
outer leaves. Reserving the white part up to the tender green, cut
off and discard top part of leaves; quarter the leeks lengthwise
wash thoroughly and cut into matching julienne. Do the same with the
celery. Peel the onions, halve through the root end & cut into
lengthwise slices. Turn the veggies into a 4-qt. covered casserole
and toss with the seasonings. Bury the chicken pieces in the
vegetables. Pour in the vermouth and chicken broth (l cup dry white
wine and 2 cups chicken broth) adding a little more if needed almost
to cover ingredients. Bring to a simmer, cover, and cook slowly
for about 30 minutes. Chicken breast note: Boneless skinless
chicken breasts cook in less than l0 minutes; remove when barely
firm to the touch and continue simmering the veggies until tender.

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