*  Exported from  MasterCook  *
 
                     Norwich Inn Boiled Chicken Dinner
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    Chicken breast halves
      1/2   cup          Dry white wine
    2                    Garlic cloves
    2                    Leeks
    3                    Celery stalks
    2                    Carrots*
      1/2                Green cabbage
    4                    Potatoes
    2                    Tomatoes
    1       teaspoon     Caraway seeds
    2       teaspoons    Tarragon
    1                    Bay leaf
            can          14 1/2 oz chicken broth
    1                    Parsley
 
   Use boned and skinned chicken breasts. Crush garlic cloves.  Use white part
   only of leeks, wash and cut into 1 slices.  Cut celery and carrots into 1
   slices. Core cabbage and cut into 8 wedges.  Use medium size Potatoes.
   Spray a 4-5 qt nonstick saucepot with vegetable cooking spray and place
   over moderate heat.  Saute chicken until lightly browned on both sides. Add
   wine, garlic, leeks and celery.  Cook 5 minutes.  Add carrots, cabbage,
   Potatoes, tomatoes, caraway seeds, tarragon (if no fresh, use 1 tsp.
   dried), bay leaf and chicken broth (preferably reduced sodium and
   defatted).  Bring to a boil over high heat; reduce heat to low. Cover and
   cook until vegetables are tender, about 30 minutes.  Spoon chicken and
   vegetables into heated soup plates with some of the broth. Sprinkle with
   parsley.
 
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