This French dish makes a full meal out of a chicken. As it cooks, it builds a flavourful broth and the chicken and vegetables are hearty and tender.
From “Michael & Anna Olson Cook at Home”, Whitecap Books, 2005
Photo by Michael Olson
ingredients
directions
Rinse the chicken pieces and place them in large casserole or stewing pot and cover with water and wine. Bring to boil, skim off froth that has collected at the surface and reduce heat to simmer.
After 15 minutes, skim again and add the onions, celery, parsnips, carrots, turnips, garlic, thyme, bay and nutmeg. Cook 10 minutes, add potatoes and simmer another 25 minutes until the potatoes are tender and the chicken is thoroughly cooked.
To finish, add the chopped parsley, and season with salt and pepper. Serve piping hot in soup bowls with plenty of broth.