Chicken Pot-Au Feu

Preheat the oven to 400 degrees.

Wash the fingerling potatoes, pat dry, and season with olive oil spray and half of the salt, pepper, and fresh herbs. Place the potatoes on a baking sheet and roast for 10 minutes or until soft to the touch.

Slice the zucchini in thirds crosswise; slice each piece into quarters lengthwise. For a classic French presentation, round the angled sides to form 12 oval sticks Season the chicken with the remaining 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1 teaspoon herbs. Heat a saute pan over medium-high heat and add the olive oil to lightly coat the bottom of the pan. Sear the chicken breasts on 1 side for about 2 minutes and turn over. Add the leeks, carrots, mushrooms, zucchini, and garlic. Cook, stirring constantly, for 1 minute to sear the vegetables. Add the white wine, and boil until the wine is reduced by half, about 2 minutes. Stir in the stock and bring to boil. Reduce heat an simmer until the chicken is cooked through, 7 to 10 minutes. Add the Swiss chard to 1 side of the pan to braise the greens in the cooking liquid, about 1 minute.

To serve: Place 1/2 cup of the Swiss chard in the center of 4 large soup bowls. Slice each chicken breast on an angle into 5 pieces. Arrange the chicken on top of the Swiss chard. Divide the vegetables among the 4 bowls and ladle the broth around the vegetables This recipe yields 4 servings.

Recipe courtesy of Cary Neff