Chicken pot au feu with carrots potatoes and leeks | epicuriantime.com

Ingredients

• 2 teaspoons olive oil
• 1 chicken, about 3 pounds, cut into serving pieces
• 6 cups chicken broth, homemade or low-sodium canned
• 1 teaspoon coriander seeds, crushed
• 2 cloves garlic, peeled and thinly sliced
• 1 medium-size onion, peeled and quartered
• 4 small carrots, peeled and cut into 2 inch lengths
• 8 small new potatoes, halved
• 4 leeks, white and light green parts only, washed and cut into 2 inch pieces
• 1 teaspoon salt, plus more to taste
• freshly ground pepper to taste
• 2 teaspoons chopped Italian parsley
• recipeIngredient ends