Chicken Pot Au Feu
|Chicken stock||6 Cup (96 tbs)|
|White of leek||1|
|Dried thyme||1⁄4 Teaspoon|
|Chicken breasts||1 1⁄2 Pound|
|Canned red kidney beans||1 Cup (16 tbs)|
In Dutch oven, bring chicken stock to boil.
Meanwhile, cut potatoes, carrots and rutabaga into 2-inch (5 cm) chunks; cut parsnips and leek into 1-inch (2.5 cm) pieces.
Add to chicken stock along with onion, cabbage, thyme and pepper.
Reduce heat and simmer for 30 to 40 minutes or until vegetables are almost tender.
Cut chicken into large chunks; add to vegetables and simmer for 10 to 15 minutes or until chicken is no longer pink inside.
Season with salt and pepper to taste.
Add beans and heat through.
Top each serving with some of the Salsa Verde.