Ingredients

  • 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
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      1035 calories; 58 grams fat; 16 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 12 grams polyunsaturated fat; 41 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 84 grams protein; 258 milligrams cholesterol; 3228 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Four servings

Preparation

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

1 hour

Dining and Cooking