Chicken Pot-Au-Feu

Photo: flickr user Charles Haynes

Ingredients

4 skinless boneless chicken breast halves 5 oz each

teaspoon olive oil

3 cups nonfat chicken broth

1 cup dry white wine

1 teaspoon dried thyme

12 red thin-skinned potatoes (1 in. wide)

8 baby carrots (4 in. long)

4 baby bok choy 5 oz each

cup nonfat sour cream

1 tablespoon dijon mustard

2 tablespoons chopped shallots

1 tablespoon drained capers

salt and pepper

Preparation

Rinse chicken and pat dry. Pour oil into a 5- to 6-quart nonstick pan over high heat. Add chicken and turn as needed to brown lightly on all sides, 4 to 5 minutes total. Transfer chicken to a bowl. To pan, add broth, wine, and thyme; cover and bring to a boil.

Meanwhile, scrub or peel potatoes. When broth is boiling, add potatoes. Cover, return to a boil, reduce heat, and simmer for 5 minutes.

As potatoes cook, peel carrots. Cut bok choy in half lengthwise; rinse well.

Add carrots to pan and arrange chicken in a single layer on vegetables. Cover and cook over medium heat for 10 minutes. Lay bok choy on chicken; cover and simmer until chicken is white in center of thickest part (cut to test), about 5 minutes longer.

In a small bowl, mix sour cream, mustard, shallots, and capers.

With a slotted spoon, transfer equal portions of chicken and vegetables to wide soup bowls. Ladle hot broth equally into bowls and add sour cream sauce, salt, and pepper to taste.

NOTES : This dish is hearty enough that you'll want a knife and fork in addition to a spoon.