STREAMING NOW: Siba's Table
sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This simple yet very delicious dish couples old-fashioned home-style cooking with a modern penchant for light fare. You'll have 3 cups of flavorful chicken stock leftover from this recipe. Pour it into jars, three-fourths full, and freeze them for up to three months.”
READY IN:
40mins
SERVES:
5
UNITS:
US

Ingredients Nutrition

Directions

  1. Place first 4 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together, and tie securely. Place cheesecloth bag, potatoes, and the next 7 ingredients (potaotes through black pepper) in a large Dutch oven or stockpot over medium-high heat. Bring to a boil; reduce heat, and simmer, uncovered, 25 minutes. Turn chicken over and cook 20 minutes or until vegetables are tender and chicken is done.
  2. Remove chicken and vegetables with a slotted spoon; set aside, and keep warm. Discard the cheesecloth bag. Rreturn the broth mixture to a boil, and cook until reduced to 4 cups (about 15 minutes). Remove from heat. Reserve 3 cups broth mixture for another use.
  3. Melt the butter in a saucepan over medium heat. Stir in the flour; reduce heat, and cook 1 minute. Add 1 cup broth mixture, and stir with a whisk. Stir in milk. Cook until thick (about 8 minutes), stirring frequently.
  4. Remove meat from bones; discard bones and skin. Chop chicken. Arrange vegetables on a platter and top with chicken. Spoon sauce over chicken and vegetables. Sprinkle with chives, if desired.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: