Pot au Feu of Chicken with Winter Vegetables

1. 1

   In a large saucepan, bring the chicken stock to a simmer.

2. 2

   Add the carrots and cook over moderate heat until tender, about 10 minutes.

3. 3

   Using a slotted spoon, transfer the carrots to a plate.

4. 4

   Add the turnips to the stock and cook until tender, about 6 minutes.

5. 5

   Add to the plate of carrots.

6. 6

   Simmer the scallions for 5 minutes and add them to the plate.

7. 7

   Simmer the mushrooms just until tender, about 4 minutes; add to the plate.

8. 8

   Add the chicken breasts to the simmering stock and poach at a bare simmer until just cooked through, about 12 minutes.

9. 9

   Transfer the chicken to a plate and let rest for 5 minutes.

10. 10

    Return the vegetables to the stock to reheat them; season with salt and pepper.

11. 11

    Remove the skin from the chicken and slice each breast diagonally 1/3 inch thick.

12. 12

    Divide the vegetables among 8 shallow bowls.

13. 13

    Arrange the chicken over the vegetables and add the hot broth.

* Per serving · 4 servings · Values may vary.