In a Slow Cooker
Chicken Pot au Feu
1 (32-ounce) container reduced-sodium chicken broth
12 small red potatoes, halved
6 small carrots, cut on diagonal into 2-inch lengths
1 turnip, cut into 8 wedges
2 leeks (white parts only), cleaned and thinly sliced
8 sprigs + 1 tablespoon chopped fresh flat-leaf parsley
4 garlic cloves, peeled
1 bay leaf
½ teaspoon salt
¼ teaspoon black pepper
4 (5-ounce) skinless chicken thighs, trimmed
4 teaspoons Dijon mustard
1 Combine broth, potatoes, carrots, turnip, leeks, parsley sprigs, garlic, bay leaf, salt, and pepper in 5- or 6-quart slow cooker; nestle chicken in vegetables. Cover and cook until chicken is cooked through and vegetables are softened, about 4 hours on low.
2 With slotted spoon, transfer chicken and vegetables to separate bowls. Pour broth through fine sieve set over large glass measure; discard solids. Serve broth in soup bowls sprinkled with half of chopped parsley; sprinkle chicken and vegetables with remaining parsley and serve with mustard.
PER SERVING (1 cup broth, 1 chicken thigh, and 1 cup vegetables): 425 Cal, 9 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 60 mg Chol, 633 mg Sod, 61 g Carb, 9 g Sugar, 8 g Fib, 28 g Prot, 113 mg Calc.
FYI Pot au feu, which means “pot on fire” in French, is a dish consisting of meat and vegetables cooked in a liquid, such as water. The resulting rich broth is served as the first course, followed by the meat and vegetables as the main course. Our lighter chicken version is equally satisfying.