1 large turnip, trimmed and peeled
3 carrots, trimmed and scraped
2 celery ribs, trimmed
1 small onion, trimmed
1 bay leaf
2 pounds bone-in chicken thighs, breasts, or combination of both, skin removed if desired
1 1/2 teaspoons dried tarragon
2 whole cloves
1/8 teaspoon fennel seeds
1/2 teaspoon salt
1/4 teaspoon white pepper
1 32-oz carton chicken broth (4 cups)
1 cup dry white wine
1. Cut all the vegetables into sticks, about 2- by 1/2-inchs, and mix them together in a large bowl.
2. Put half of the vegetables in the bottom of a medium pot. Top with the bay leaf and then the chicken pieces, skin-side up. Put the remaining vegetables on top of the chicken. Sprinkle with the tarragon, fennel seeds, salt, and pepper. Pour in the chicken broth and white wine.
3. Bring to a boil over medium-high heat. Reduce the heat to maintain a simmer, cover, and cook for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender. Remove the chicken to a bowl and keep warm. Remove the bay leaf and whole cloves and discard. Remove the meat from the bones, shred it, and return it to the pot. Heat it through and serve.
Makes 4 generous servings.