Recipe - Norwich Inn Boiled Chicken Dinner

4 Chicken breast halves
One half cup Dry white wine
2 Garlic cloves
2 Leeks
3 Celery stalks
2 Carrots*
One half Green cabbage
4 Potatoes
2 Tomatoes
1 teaspoon Caraway seeds
2 teaspoon Tarragon
1 Bay leaf
14 One half ounce chicken broth
1 Parsley

Use boned and skinned chicken breasts. Crush garlic cloves. Use white part
only of leeks, wash and cut into 1" slices. Cut celery and carrots into 1"
slices. Core cabbage and cut into 8 wedges. Use medium size Potatoes.
Spray a 45 qt nonstick saucepot with vegetable cooking spray and place
over moderate heat. Saute chicken until lightly browned on both sides. Add
wine, garlic, leeks and celery. Cook 5 minutes. Add carrots, cabbage,
Potatoes, tomatoes, caraway seeds, tarragon (if no fresh, use 1 tsp.
dried), bay leaf and chicken broth (preferably reduced sodium and
defatted). Bring to a boil over high heat; reduce heat to low. Cover and
cook until vegetables are tender, about 30 minutes. Spoon chicken and
vegetables into heated soup plates with some of the broth. Sprinkle with
parsley.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini