Norwich Inn Boiled Chicken Dinner

Directions

1. 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.
2. Spray a 4-5 quart nonstick saucepot with vegetable cooking spray and place over moderate heat. Saute/fry chicken till lightly browned on both sides. Add in wine, garlic, leeks and celery. Cook 5 min. Add in carrots, cabbage, Potatoes, tomatoes, caraway seeds, tarragon (if no fresh, use 1 teaspoon dry), bay leaf and chicken broth (preferably reduced sodium and defatted). Bring to a boil over high heat; reduce heat to low. Cover and cook till vegetables are tender, about 30 min. Spoon chicken and vegetables into heated soup plates with some of the broth. Sprinkle with parsley.