Boiled Chicken with Tarragon Fall Vegetables
Boiled Chicken with Tarragon Fall Vegetables
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  • 1 turnip, peeled and cut into thin wedges
  • 2 carrots, peeled and cut into thick slices
  • 1 leek, white part cut into thick slices and green part thinly sliced
  • 2 small onions, peeled and halved
  • 4 cloves garlic, peeled and halved
  • 8 cups (2 litres) chicken broth
  • 4 skinless, boneless chicken breast halves
  • 2 stalks celery, thinly sliced
  • 1 lemon, grated zest only
  • 1 tsp (5 ml) chopped tarragon
  • Salt and pepper
  • Preparation
  • 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.
  • Add the green leek slices and the celery. Continue cooking for about 2 minutes or until al dente.
  • 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.
  • Description
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