Boiled Chicken with Tarragon Fall Vegetables | RICARDO

Ingredients

• 1 turnip, peeled and cut into thin wedges
• 2 carrots, peeled and cut into thick slices
• 1 leek, white part cut into thick slices and green part thinly sliced
• 2 small onions, peeled and halved
• 4 cloves garlic, peeled and halved
• 8 cups (2 litres) chicken broth
• 4 skinless, boneless chicken breast halves
• 2 stalks celery, thinly sliced
• 1 lemon, grated zest only
• 1 tsp (5 ml) chopped tarragon
• Salt and pepper