Chicken Pot-au-Feu With Carrots, Potatoes and Leeks

• 2 teaspoons olive oil
• 1 chicken, about 3 pounds, cut into serving pieces
• 6 cups chicken broth, homemade or low-sodium canned
• 1 teaspoon coriander seeds, crushed
• 2 cloves garlic, peeled and thinly sliced
• 1 medium-size onion, peeled and quartered
• 4 small carrots, peeled and cut into 2-inch lengths
• 8 small new potatoes, halved
• 4 leeks, white and light green parts only, washed and cut into 2-inch pieces
• 1 teaspoon salt, plus more to taste
• Freshly ground pepper to taste
• 2 teaspoons chopped Italian parsley

1. Heat the olive oil in a large, wide pot over medium-high heat.
2. Add the chicken and sear until browned, about 4 minutes per side.
3. Remove from the pot and set aside.
4. Place the chicken broth, coriander seeds and garlic in the pot and bring to the boil.
5. Add the chicken, lower the heat, partially cover and simmer for 20 minutes.
6. Add the onion, carrots, potatoes, leeks and 1 teaspoon of salt, partially cover and simmer until the chicken and vegetables are tender, about 30 minutes.
7. Season with additional salt and pepper if needed.
8. Divide the chicken and vegetables among 4 large bowls, ladle the broth over them, sprinkle with parsley and serve.

olive oil, chicken, chicken broth, coriander seeds, garlic, onion, carrots, new potatoes, leeks, salt, freshly ground pepper, italian parsley

Taken from cooking.nytimes.com/recipes/5271 (may not work)