Chicken Pot-Au-Feu

• 1 tablespoon extra virgin olive oil
• 2 cups mushrooms, quartered
• 1/2 cup leek, chopped
• 1/2 cup carrot, chopped
• 1/2 cup rutabaga, chopped
• 1/2 cup turnip, chopped
• 1 garlic clove, thinly sliced
• 1/2 cup white wine
• 4 cups reduced-sodium chicken broth
• 2 cups cooked chicken breasts
• 1 1/2 teaspoons fresh thyme, chopped
• 1 dash fresh pepper
• thyme, springs (to garnish)

1. In a large pan over medium heat add 11/2 teaspoons olive oil and mushrooms. Saute about 5 minutes until golden. Remove mushrooms from pan and set aside.
2. Add the remaining 11/2 teaspoons olive oil to the pan and heat over med-high heat. Add the leeks, carrots, rutabaga, turnips, and garlic and saute 5 minutes. Stir in wine and continue to cook until liquid is reduced to 1/4 cup, about 1 minute.
3. Add the mushrooms, broth, chicken, thyme, and pepper. Bring to a boil, reduce heat and simmer uncovered for about 15 minutes or until vegetables are tender.
4. Garnish with thyme springs.

extra virgin olive oil, mushrooms, carrot, garlic, white wine, chicken broth, chicken breasts, fresh thyme, fresh pepper, thyme

Taken from www.food.com/recipe/chicken-pot-au-feu-419479 (may not work)