Fricassee of Chicken with Winter Vegetables
A recipe from the Sneaky Kitchen from Les Kincaid
6 large chicken thighs, skin & bones removed
3 tablespoons olive oil
Kosher salt & black pepper to taste
3 cups leeks, well washed & cut in 1/2-inch thick rounds
2 cups carrots, scrubbed & cut on diagonal 1/4-inch thick
1-1/2 cups fennel or celery, cut in thick slices crosswise
1 1/2 cups parsnips or turnips cut in 1/2-inch dice
1 cup sliced crimini or button mushrooms
1 tablespoon slivered garlic
1/8 teaspoon crushed red pepper flakes (or to taste)
2 teaspoons dried oregano
1 whole bay leaf
1 teaspoon fennel seed
1 cup dry white wine
3 cups rich chicken stock
1 large (3/4-pound) red or white potato cut in thick julienne
1 cup diced seeded fresh or drained canned tomatoes
1 cup coarsely chopped Swiss chard or spinach

chopped fresh parsley & grated lemon zest

In a large casserole, sauté chicken in 2 Tbsp. olive oil until lightly browned on all sides. Season well with salt & pepper.  Remove chicken & set aside. Discard fat in casserole & add leeks, carrots, fennel,  parsnips, mushrooms & garlic with remaining 1 Tbsp oil & sauté over moderate heat until lightly colored. Add pepper flakes, oregano, bay leaf, fennel seed, wine & stock & bring to a simmer. Add reserved chicken thighs, pushing them down into vegetable mixture. Cover & simmer for 10 minutes.

Add potatoes, tomatoes & chard; cover & simmer 8 to 10 min. more or until potatoes are just tender. Serve in warm wide rim soup plates with a sprinkling of chopped fresh parsley & grated lemon zest if desired.