We've tweaked the classic French dish by turning it into a hearty soup that's faster and easier than the traditional braised recipe. If you don't have redskinned potatoes, substitute with yellow-fleshed spuds.
- Prep time 15 minutes
- Cooking time 30 minutes
- Total time 45 minutes
- Portion size 6 servings
Ingredients
Method
In Dutch oven or large heavy pot, cook bacon over medium heat, stirring occasionally, until crisp, about 4 minutes. Using slotted spoon, remove to paper towel–lined plate. Set aside.In same Dutch oven, heat oil over medium-high heat; saut? chicken until golden, about 3 minutes. Using slotted spoon, remove to plate. Set aside.
In same Dutch oven, cook potatoes, mushrooms, leek and garlic over medium heat, stirring, until mushrooms and leek soften, about 3 minutes. Stir in tomato paste; cook for 1 minute. Stir in broth, wine, salt, pepper and 1 cup water; bring to boil. Reduce heat, cover and simmer gently just until potatoes are tender, about 10 minutes. Stir in bacon and chicken; cook, uncovered, until chicken is no longer pink inside, about 3 minutes. Stir in parsley.
Nutritional facts per serving: about
- Fibre 3 g
- Sodium 617 mg
- Sugars 3 g
- Protein 20 g
- Calories 238.0
- Total fat 8 g
- Cholesterol 67 mg
- Saturated fat 2 g
- Total carbohydrate 19 g
%RDI
- Iron 16.0
- Folate 13.0
- Calcium 4.0
- Vitamin A 5.0
- Vitamin C 32.0
