Pot au Feu of Chicken with Winter Vegetables

• 8 cups Chicken Stock
• 24 baby carrots, halved lengthwise
• 24 baby turnips, halved lengthwise
• 24 thin scallions, cut into 4-inch lengths
• 1/2 pound assorted small fresh wild mushrooms, such as shiitakes, chanterelles and hon shimeji, shiitake stems removed
• 8 boneless chicken breast halves with skin (about 6 ounces each)
• Salt and freshly ground pepper

1. In a large saucepan, bring the chicken stock to a simmer.
2. Add the carrots and cook over moderate heat until tender, about 10 minutes.
3. Using a slotted spoon, transfer the carrots to a plate.
4. Add the turnips to the stock and cook until tender, about 6 minutes.
5. Add to the plate of carrots.
6. Simmer the scallions for 5 minutes and add them to the plate.
7. Simmer the mushrooms just until tender, about 4 minutes; add to the plate.
8. Add the chicken breasts to the simmering stock and poach at a bare simmer until just cooked through, about 12 minutes.
9. Transfer the chicken to a plate and let rest for 5 minutes.
10. Return the vegetables to the stock to reheat them; season with salt and pepper.
11. Remove the skin from the chicken and slice each breast diagonally 1/3 inch thick.
12. Divide the vegetables among 8 shallow bowls.
13. Arrange the chicken over the vegetables and add the hot broth.

chicken, baby carrots, baby turnips, thin scallions, wild mushrooms, chicken, salt

Taken from www.foodandwine.com/recipes/pot-au-feu-of-chicken-with-winter-vegetables (may not work)