| 6 | lg | Chicken Thighs, skined & boned |
| 3 | tb | Olive Oil |
| | Salt And Freshly Ground Pepper |
| 3 | c | Leeks, Well Washed, cut in 1/2" thick |
| 2 | c | Carrots, Scrubbed, cut diag.1/4" thick |
| 1 1/2 | c | Fennel Or Celery,, cut thick slices cro |
| 1 1/2 | c | Parsnips Or Turnips, cut in 1/2-inch dice |
| 1 | c | Sliced Crimini Or Button Mushrooms |
| 1 | tb | Slivered Garlic |
| 1/8 | ts | Crushed Red Pepper Flakes, or to taste |
| 2 | ts | Oregano Leaf |
| 1 | lg | Bay Leaf |
| 1 | ts | Fennel Seed |
| 1 | c | Dry White Wine |
| 3 | c | Rich Chicken Stock |
| 1 | lg | Red Or White Waxy Potato, cut thick julienne |
| 1 | c | Fresh Tomatoes*, diced, seeded |
| 1 | c | Coarsely Chopped Swiss Chard Or Spinach |
| | GARNISH |
| | Chopped Fresh Parsley |
| | Grated Lemon Zest |
