Chicken and Vegetables In Coriander Broth

• 2 quarts chicken broth, homemade or low-sodium canned
• 1 tablespoon coriander seeds
• 1 tablespoon olive oil
• 1 3 1/2-pound chicken, cut into serving pieces
• 1/2 pound peeled baby carrots (about 1 1/2 cups)
• 3 medium leeks, white and light green parts only, washed well, halved crosswise and julienned
• 2 teaspoons kosher salt, plus more to taste
• Freshly ground pepper to taste
• 2 baking potatoes, peeled and cut into 1-inch chunks
• 1 tablespoon gin

1. Bring the broth and coriander seeds to a boil in a large soup pot.
2. Lower heat and simmer for 1 hour.
3. Meanwhile, heat the oil in a large skillet over medium heat.
4. Working in batches, add the chicken to the skillet and brown.
5. Transfer to the soup pot.
6. Add the carrots and leeks.
7. Season with 2 teaspoons of salt and pepper.
8. Cover pot and bring to a boil.
9. Lower heat and simmer for 25 minutes.
10. Add the potatoes and simmer until chicken and vegetables are tender, about 15 minutes longer.
11. Stir in gin and season with additional salt and pepper if needed.
12. Divide among 4 soup plates and serve immediately.

chicken broth, coriander seeds, olive oil, chicken, baby carrots, leeks, kosher salt, freshly ground pepper, baking potatoes, gin

Taken from cooking.nytimes.com/recipes/5417 (may not work)