Chicken Pot-Au-Feu Recipe

Name: Chicken Pot-Au-Feu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 skinless boneless chicken breast halves 5 oz each; 1 teaspoon olive oil; 3 cups nonfat chicken broth; 1 cup dry white wine; 1 teaspoon dried thyme; 12 potatoes red thin-skinned, 1 in. wide; 8 baby carrots 4 in. long; 4 baby bok choy 5 oz each; 1 cup nonfat sour cream; 1 tablespoon dijon mustard; 2 tablespoons shallots chopped; 1 tablespoon capers drained; salt; pepper

Servings: persons

4 skinless boneless chicken breast halves 5 oz each
1 teaspoon olive oil
3 cups nonfat chicken broth
1 cup dry white wine
1 teaspoon dried thyme
12 potatoes red thin-skinned, 1 in. wide
8 baby carrots 4 in. long
4 baby bok choy 5 oz each
1 cup nonfat sour cream
1 tablespoon dijon mustard
2 tablespoons shallots chopped
1 tablespoon capers drained
salt
pepper

1
Rinse chicken and pat dry. Pour oil into a 5- to 6-quart nonstick pan over high heat. Add chicken and turn as needed to brown lightly on all sides, 4 to 5 minutes total. Transfer chicken to a bowl. To pan, add broth, wine, and thyme; cover and bring to a boil.
2
Meanwhile, scrub or peel potatoes. When broth is boiling, add potatoes. Cover, return to a boil, reduce heat, and simmer for 5 minutes.
3
As potatoes cook, peel carrots. Cut bok choy in half lengthwise; rinse well.
4
Add carrots to pan and arrange chicken in a single layer on vegetables. Cover and cook over medium heat for 10 minutes. Lay bok choy on chicken; cover and simmer until chicken is white in center of thickest part (cut to test), about 5 minutes longer.
5
In a small bowl, mix sour cream, mustard, shallots, and capers.
6
With a slotted spoon, transfer equal portions of chicken and vegetables to wide soup bowls. Ladle hot broth equally into bowls and add sour cream sauce, salt, and pepper to taste.

906

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 skinless boneless chicken breast halves 5 oz each, 1 teaspoon olive oil, 3 cups nonfat chicken broth, 1 cup dry white wine, and more.

Yes, Chicken Pot-Au-Feu falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Pot-Au-Feu

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