Cooked chicken is convenient to have in the refrigerator for making protein-rich breakfasts much quicker to make. Whether it’s from leftover roast chicken With saffron and lemon (page 186) or simply from baked chicken you make specifically to use in dishes such as this one, it’s great to have on hand.
Thinking of making this recipe? Consider adding a Kale Cucumber Smoothie for some extra energy!
1. Rehydrate dried mushrooms according to package directions; drain. Rinse and drain again; set aside.
2. Meanwhile, snap off and discard woody bases from asparagus. If desired, scrape off scales. Bias-slice asparagus into 2-inch pieces. In a large saucepan cook asparagus in boiling water for 3 minutes or until crisp-tender; drain. Immediately plunge into ice water to stop cooking; set aside.
3. In an extra-large skillet heat oil over medium heat. Add fennel, leek, and herbes de Provence; cook for 5 minutes or just until fennel begins to brown, stirring occasionally. Add the rehydrated mushrooms, asparagus, chicken, tomatoes, Chicken Bone Broth, wine, and lemon peel. Bring to a simmer. Cover and reduce heat to low. Simmer for 5 minutes or just until fennel and asparagus are tender and tomatoes are juicy. Remove from heat. Stir in Swiss chard and let stand for 2 minutes or until wilted. Sprinkle with basil and mint.
This recipe was taken from The Paleo Diet Cookbook, you can buy it here!
Keywords: Breakfast, Chicken, Poultry, Vegetables, Poulet, Skillet, French