Quick Chicken Pot au Feu

Ingredients:

• 4 whole chicken leg quarters
• 4 cups chicken stock
• 1 cup beef stock
• 1 cup dry white wine
• 1 cup water
• 1 bay leaf
• 1 TBLS fresh thyme leaves
• ¼ cup chopped parsley
• 3 cloves garlic, peeled and halved
• 1 ½ tsps salt
• ½ tsp black pepper
• 8 baby red potatoes, halved
• 12 Brussels sprouts, trimmed and halved
• 4 stalks celery, cut in half
• 4 parsnips, peeled and halved
• 2 leeks, sliced thin
• ½ pound green beans, halved
• 1 baguette, cut into ½-inch slices

Serve with

• Dijon mustard
• Sweet pickles
• Fresh horseradish

Cooking Directions:

In large stockpot over medium-high heat, combine chicken stock, beef stock, white wine, water,  bay leaf, thyme, parsley and garlic. Season chicken legs with salt and pepper; add to pot. Also place in pot potatoes, Brussels sprouts, celery and parsnips. Bring to a boil over high heat, cover and decrease heat to a gentle simmer. Cook until vegetables are almost tender, about 15 minutes.

Use tongs to gently move ingredients around a bit. Continue to simmer, partially covered, until chicken is almost cooked through, about 5 minutes more. Add green beans and leeks and continue cooking until chicken is completely cooked and vegetables are tender, about 7 minutes.

To serve, ladle broth into soup bowls. Serve with slices of baguette. Dice chicken and vegetables on plate. Ladle over broth in soup bowls. Serve hot, accompanied by mustard, pickles and horseradish.