Boiled Chicken with Tarragon and Fall Vegetables | Foodland

Ingredients

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