Page 42 - One-Dish Meals

Poule au Pot with Tarragon

Stewed chicken and vegetables is a favorite Sunday supper in France.
Use the leftover broth as the base for a soup.

P R E P 15 minutes C O O K 1 hour M A K E S 4 main-dish servings
1
3 medium leeks (about 1 pound) 1 can (14 ⁄2 ounces) chicken broth or
3
1
1 chicken (3 ⁄2 pounds), cut into 1 ⁄4 cups Chicken Broth (page 9)
8 pieces 1 ⁄2 teaspoon salt
1 pound small red potatoes 1 ⁄4 teaspoon dried thyme
1 bag (16 ounces) carrots, peeled 1 ⁄4 teaspoon ground black pepper
and cut into 3-inch pieces
1 large sprig plus 1 tablespoon
4 cups water chopped fresh tarragon

1. Cut off roots and trim dark green tops from leeks; cut each leek length-
wise in half, then crosswise into 3-inch pieces. Rinse in large bowl of cold
water, swishing to remove sand; transfer to colander to drain, leaving sand
in bottom of bowl.

2. In 6- to 8-quart Dutch oven, combine leeks, chicken, potatoes, carrots,
water, broth, salt, thyme, pepper, and tarragon sprig. Heat to boiling over
high heat. Reduce heat; cover and simmer until chicken loses its pink
color throughout, about 45 minutes.

3. With slotted spoon, transfer chicken and vegetables to serving bowl.
Remove and discard skin from chicken. Skim and discard fat from broth.
Pour 1 cup broth over chicken. Refrigerate remaining broth for another
use. To serve, sprinkle chopped tarragon on top.
E A C H S E R V I N G About 472 calories | 47 g protein | 44 g carbohydrate |
11 g total fat (3 g saturated) | 127 mg cholesterol | 859 mg sodium.

42 Soups & Stews