This simple yet very delicious dish couples old-fashioned home-style cooking with a modern penchant for lighter fare. You'll have 4 cups of flavorful chicken stock left over from this recipe. Pour it into jars three-fourths full, and freeze them for up to three months.

Recipe by Cooking Light October 1999


Recipe Summary

5 servings


Ingredient Checklist


Instructions Checklist
  • 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 (potatoes 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.

  • Remove chicken and vegetables with a slotted spoon; set aside, and keep warm. Discard the cheesecloth bag. Return 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.

  • 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.

  • 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.

Nutrition Facts

401 calories; calories from fat 25%; fat 11.1g; saturated fat 4.4g; mono fat 3.6g; poly fat 1.9g; protein 35.2g; carbohydrates 39.1g; fiber 5.7g; cholesterol 92mg; iron 4mg; sodium 979mg; calcium 118mg.