Norwich Inn Boiled Chicken Dinner

• 4 each chicken breast halves, boneless, skinless
• 1/2 cup white wine dry
• 2 each garlic cloves
• 2 each leeks
• 3 each celery stalks
• 2 each carrots
• 1/2 each cabbage
• 4 each potatoes
• 2 each tomatoes
• 1 teaspoon caraway seeds
• 2 teaspoons tarragon leaves
• 1 each bay leaves
• 14 1/2 ounces chicken broth
• 1 x parsley leaves

1. Use boned and skinned chicken breasts.
2. Crush garlic cloves.
3. Use white part only of leeks, wash and cut into 1inch slices.
4. Cut celery and carrots into 1inch slices.
5. Core cabbage and cut into 8 wedges.
6. Use medium size Potatoes.
7. Spray a 4 to 5 quart nonstick saucepot with vegetable cooking spray and place over moderate heat.
8. Saute chicken until lightly browned on both sides.
9. Add wine, garlic, leeks and celery.
10. Cook 5 minutes.
11. Add carrots, cabbage, potatoes, tomatoes, caraway seeds, tarragon (if none fresh, use 1 teaspoon dry), bay leaf and chicken broth (preferably reduced sodium and defatted).
12. Bring to a boil over high heat; reduce heat to low.
13. Cover and cook until vegetables are tender, about 30 minutes.
14. Spoon chicken and vegetables into heated soup plates with some of the broth.
15. Sprinkle with parsley.

chicken breast halves, white wine, garlic, leeks, celery stalks, carrots, cabbage, potatoes, tomatoes, caraway seeds, tarragon, bay leaves, chicken broth, parsley

Taken from recipeland.com/recipe/v/norwich-inn-boiled-chicken-dinn-36576 (may not work)