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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 5 |
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This simple yet very delicious dish couples old-fashioned home-style cooking with a modern penchant for light fare. You'll have 3 cups of flavorful chicken stock leftover from this recipe. Pour it into jars, three-fourths full, and freeze them for up to three months. Ingredients:
10 black peppercorns |
4 whole allspice |
4 fresh thyme sprigs |
1 bay leaf |
10 small red potatoes (about 1 lb) |
5 carrots, cut into 1-inch thick pieces (about 3/4 pound) |
2 leeks, trimmed and each cut into 3 pieces |
2 onions, quartered |
3 (16 ounce) cans reduced-sodium fat-free chicken broth or 6 cups water |
1 (3 lb) chicken |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 1/2 tablespoons butter |
2 tablespoons all-purpose flour |
1/2 cup 2% low-fat milk |
minced fresh chives (optional) |
Directions:
1. Place first 4 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together, and tie securely. Place cheesecloth bag, potatoes, and the next 7 ingredients (potaotes through black pepper) in a large Dutch oven or stockpot over medium-high heat. Bring to a boil; reduce heat, and simmer, uncovered, 25 minutes. Turn chicken over and cook 20 minutes or until vegetables are tender and chicken is done.
2. Remove chicken and vegetables with a slotted spoon; set aside, and keep warm. Discard the cheesecloth bag. Rreturn the broth mixture to a boil, and cook until reduced to 4 cups (about 15 minutes). Remove from heat. Reserve 3 cups broth mixture for another use.
3. Melt the butter in a saucepan over medium heat. Stir in the flour; reduce heat, and cook 1 minute. Add 1 cup broth mixture, and stir with a whisk. Stir in milk. Cook until thick (about 8 minutes), stirring frequently.
4. Remove meat from bones; discard bones and skin. Chop chicken. Arrange vegetables on a platter and top with chicken. Spoon sauce over chicken and vegetables. Sprinkle with chives, if desired.
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