Nutrition Facts
4 servings
4
Chicken pot au feu: the original recipe.
Enjoy this authentic chicken stew recipe, a comforting dish with tender vegetables. Perfect for a warm family meal, this classic is reimagined with very tender chicken.
For the broth
4 Chicken thigh
2 Chicken broth
1 Herb bouquet (thyme, bay leaf, parsley)
2 Cloves
2 cloves Garlic
Salt
Pepper
For the vegetables
4 Carrot
3 Potato
1 Leek
1 Turnip
1 Onion
1 Broccoli
Directions
1
Preparation of the broth In a large pot, place the chicken thighs, the bouquet garni, the garlic cloves, and the onion studded with cloves. Pour in the chicken broth, season with salt and pepper. Bring to a boil, then let simmer on low heat for 30 minutes.
2
Addition of the vegetables While the chicken is simmering, peel the carrots, potatoes, leek, turnip, and broccoli. Cut them into large pieces. Add them to the pot and let cook for another 30 minutes, until the vegetables are tender.
3
Before serving, remove the bouquet garni and adjust the seasoning if necessary. Serve the dish hot, accompanied by fresh bread and grainy mustard.
Ingredients
For the broth
4 Chicken thigh
2 Chicken broth
1 Herb bouquet (thyme, bay leaf, parsley)
2 Cloves
2 cloves Garlic
Salt
Pepper
For the vegetables
4 Carrot
3 Potato
1 Leek
1 Turnip
1 Onion
1 Broccoli
Directions
Directions
1
Preparation of the broth In a large pot, place the chicken thighs, the bouquet garni, the garlic cloves, and the onion studded with cloves. Pour in the chicken broth, season with salt and pepper. Bring to a boil, then let simmer on low heat for 30 minutes.
2
Addition of the vegetables While the chicken is simmering, peel the carrots, potatoes, leek, turnip, and broccoli. Cut them into large pieces. Add them to the pot and let cook for another 30 minutes, until the vegetables are tender.
3
Before serving, remove the bouquet garni and adjust the seasoning if necessary. Serve the dish hot, accompanied by fresh bread and grainy mustard.
Notes
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