Chicken Pot Au Feu Recipes

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POT AU FEU

This hearty stew throws in everything but the kitchen sink. You should have leftovers.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 29



Pot au Feu image

Steps:

  • Preheat oven to 425 degrees. Arrange veal bones in a heavy-bottomed roasting pan. Place in oven and roast, turning occasionally, until light golden brown, about 1 hour.
  • Transfer veal bones to a 20-quart stockpot. Tie up each short rib with kitchen string. Add short ribs, brisket, and enough cold water to cover the meats (about 6 1/2 quarts). Bring to a boil over high heat. Reduce heat to medium, and skim off any fat and scum that form on the surface. Simmer for 30 minutes, skimming as necessary.
  • Trim dark-green tops from leeks, and reserve them. Cut leek bottoms in half lengthwise, and place in a bowl of cold water. Soak for 10 minutes to rid them of sand. Lift out, drain, and set aside. Add onions, 2 medium carrots, half the leeks, and 1 tablespoon salt to the stockpot. Wrap thyme, garlic, white and black peppercorns, cloves, parsley stems, and bay leaves in cheesecloth, tie with kitchen string, and add to stockpot along with 1 quart water. Return to a boil, reduce heat to medium low, and let simmer. After 1 hour and 15 minutes, turn on oven to 425 degrees. and preheat for 15 minutes.
  • Prepare chicken: rinse it inside and out, pat dry, tie the legs together with kitchen string, and tuck wing tips underneath body. Place in a roasting pan, and roast until golden brown, about 30 minutes. Transfer to the simmering stockpot, and add water to cover (about 3 quarts). Bring to a boil, reduce heat to medium, and simmer for 45 minutes (the stock should simmer a total of 2 hours and 45 minutes), skimming the surface as necessary. If the chicken cannot be completely immersed in the water, turn it after 20 minutes to ensure even cooking.
  • Remove stockpot from heat. Remove the meat and chicken from the stockpot; set meats aside. Strain the broth into a large bowl through a cheesecloth-lined sieve, and discard solids. Let meat and broth cool, and refrigerate them overnight.
  • Continue the preparation the next day. Heat oven to 375 degrees. Rub salt on cut sides of marrow bones. Rinse the reserved leek tops in cold water, and cut into 20 strips, 1/2 inch by 9 inches. Crisscross 2 strips of leek tops over each marrow bone, and bind with kitchen string. Place marrow bones in a small roasting pan, and add just enough cold water to cover (about 1 1/2 cups). Cover roasting pan with aluminum foil, and bake until marrow is opaque, about 1 hour. Remove from oven, keep covered, and set aside.
  • Meanwhile, remove broth from refrigerator, and skim off any fat that has solidified on the surface. Return the broth to the 20-quart stockpot, and bring to a boil. Add remaining leeks, and cook over medium-high heat for 25 minutes. Adjust seasoning with salt and pepper to taste. Add brisket, short ribs, chicken (cut in half), celery hearts, baby carrots, and potatoes, and cook until vegetables are tender, about 20 minutes more.
  • Meanwhile, bring a large pot of salted water to a boil. Add haricots verts, and cook until tender but still slightly crunchy, about 3 minutes. Remove with a slotted spoon, and set aside in a medium bowl; cover with aluminum foil. To the same water, add cabbage, and cook over medium-high heat for about 15 minutes. Add turnips and cook until both are tender, about 15 more minutes. Drain, cut each cabbage wedge in half, and set aside in a large bowl; cover with aluminum foil to keep warm.
  • Slice baguette diagonally into 1/2-inch slices, and toast on a baking sheet in the heated oven until golden brown, about 10 minutes.
  • When all the vegetables are tender and the meats and chicken are warmed through, remove meats and chicken from broth. Prepare the meats and potatoes for serving (and keep them, covered, in a warm oven while you complete the process): slice the brisket into 1/4-inch slices. Remove bones from chicken breast; cut each half into three pieces, and cut legs from thighs. Untie short ribs, remove gristle, and cut each piece in half. Cut potatoes into 1/4-inch slices. Adjust the seasoning of the broth with salt and pepper to taste. Divide meats, chicken, marrow bones, vegetables, and broth among eight serving bowls. Serve immediately with toasted bread, mustard, olives, cornichons, horseradish, and salt. Strain any remaining broth through a fine-mesh strainer, and freeze for future use.

3 pounds veal bones
3 to 4 pounds beef short ribs, trimmed of fat and cut into 5 1/2-by-3-inch pieces
5 to 6 pounds brisket of beef
10 large leeks
2 large yellow onions, peeled and halved
2 medium carrots, scrubbed
Salt
1 bunch fresh thyme
3 cloves garlic, peeled
1 teaspoon white peppercorns
1 teaspoon black peppercorns
4 whole cloves
20 fresh flat-leaf stems parsley
2 bay leaves
1 3 to 4-pound chicken
3/4 teaspoon freshly ground black pepper
10 beef-marrow bones, each 1-inch thick
2 celery hearts, quartered
16 baby carrots, peeled and stems (if attached) trimmed to 1/2-inch
16 small red potatoes (about 2 pounds)
1 pound haricots verts (string beans can be substituted), stem ends trimmed
1 savoy cabbage (about 2 pounds), quartered
8 baby turnips, peeled, or 1 large purple-top turnip, peeled and cut into eighths
1 baguette
1/4 cup Dijon mustard
1 cup Kalamata olives
1 cup cornichons (French gerkins)
1 four-ounce jar prepared white horseradish
2 teaspoons salt

CHICKEN POT-AU-FEU

"Pot on fire" is the literal translation of this French phase but in food terms it refers to a French dish of meat and vegetables simmered together creating a flavorful broth. These classic French flavors unite in our surprisingly delicious first course soup. There are plenty of flavors you'll recognize and some you won't. That's because in addition to chicken, leeks, carrots, chicken broth, and wine, we're adding rutabaga and turnips. The result is a clean, fresh tasting soup that's very skinny. One serving contains 142 calories and 4 grams of fat. A regular recipe contains 294 calories and 14 grams of fat.

Provided by Nancy Fox

Categories     Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13



Chicken Pot-Au-Feu image

Steps:

  • In a large pan over medium heat add 1½ teaspoons olive oil and mushrooms. Sauté about 5 minutes until golden. Remove mushrooms from pan and set aside.
  • Add the remaining 1½ teaspoons olive oil to the pan and heat over med-high heat. Add the leeks, carrots, rutabaga, turnips, and garlic and sauté 5 minutes. Stir in wine and continue to cook until liquid is reduced to ¼ cup, about 1 minute.
  • Add the mushrooms, broth, chicken, thyme, and pepper. Bring to a boil, reduce heat and simmer uncovered for about 15 minutes or until vegetables are tender.
  • Garnish with thyme springs.

Nutrition Facts : Calories 176.7, Fat 7, SaturatedFat 1.6, Cholesterol 39.2, Sodium 101.3, Carbohydrate 7.3, Fiber 1.1, Sugar 2.8, Protein 18.4

1 tablespoon extra virgin olive oil
2 cups mushrooms, quartered
1/2 cup leek, chopped
1/2 cup carrot, chopped
1/2 cup rutabaga, chopped
1/2 cup turnip, chopped
1 garlic clove, thinly sliced
1/2 cup white wine
4 cups reduced-sodium chicken broth
2 cups cooked chicken breasts
1 1/2 teaspoons fresh thyme, chopped
1 dash fresh pepper
thyme, springs (to garnish)

CHICKEN POT-AU-FEU

The classic chicken pot-au-feu is the ultimate in French style comfort food. Delicious and low in fat, this easy recipe is a great base for adding extra flavours and vegetables. You could also put in cooked lentils or chickpeas. This is a perfect dish to eat when you have a cold or the flu. You could also add a dollop of pesto if you like.

Provided by English_Rose

Categories     One Dish Meal

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 9



Chicken Pot-Au-Feu image

Steps:

  • Remove any string from the chicken and place in a large, lidded pan. Cover with water and add the peppercorns, parsley stalks and bay leaves. Bring to the boil, then skim the surface, reduce to a simmer, cover and cook for 45 minutes to 1 hour.
  • Once the chicken is cooked through - pierce the thigh joint and any liquid
  • should run clear - remove to a dish. Add the swede, carrots and leeks (you can add extra veg here, such as onion, turnip or little chunks of potato) to the stock and simmer for 20 minutes.
  • Meanwhile, take off the skin of the chicken, discard and pull off the cooked flesh. It's nice to leave it in big pieces and it may help to have rubber gloves on as the chicken will be hot!
  • Return the chicken flesh to the stock pan, bring it back to the boil, add the chopped parsley and tarragon, then ladle into large warmed soup dishes. You could also add a dollop of pesto if you like.

Nutrition Facts : Calories 512.3, Fat 31.6, SaturatedFat 9, Cholesterol 155.2, Sodium 197.5, Carbohydrate 15.4, Fiber 2.9, Sugar 5.1, Protein 40.4

1 (3 lb) chicken
8 peppercorns
5 parsley sprigs
2 bay leaves
1 small rutabaga, cut into large cubes
3 large carrots, cut into large cubes
3 leeks, sliced diagonally
1 tablespoon fresh parsley, chopped
1 tablespoon fresh tarragon, chopped

CHICKEN "POT AU FEU"

Provided by Food Network

Yield 4 servings

Number Of Ingredients 10



Chicken

Steps:

  • Season and brown chicken well in a hot saute pan in 1-ounce canola oil. Brown the carrots, celery, onion, garlic in the remaining oil. Arrange these ingredients tightly in a 4 quart stock pot. Add water so it just covers the ingredients, and season with salt and pepper. Bring to a simmer, skim any foam fat or impurities with a ladle as they rise to the surface. After 10 minutes add bay and thyme. Simmer 15 minutes and add the potatoes. Simmer another 20 minutes until potatoes and chicken are just done. Remove vegetables, chicken and potatoes and arrange attractively on a platter. Strain broth.

2 whole chicken breasts bone in, skin on
2 ounces canola oil
2 large carrots cut into large bias slices
2 bunches celery, hearts or center portion only, cut in half
2 onions, cut in half
4 cloves garli,c cut in half
1 teaspoon dried thyme
2 dried bay leaves
2 large new potatoes, cut into 1/4-inch pieces
Salt and pepper

CHICKEN POT-AU FEU

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 15



Chicken Pot-au Feu image

Steps:

  • Preheat the oven to 400 degrees F.
  • Wash the fingerling potatoes, pat dry, and season with olive oil spray and half of the salt, pepper, and fresh herbs. Place the potatoes on a baking sheet and roast for 10 minutes or until soft to the touch.
  • Slice the zucchini in thirds crosswise; slice each piece into quarters lengthwise. For a classic French presentation, round the angled sides to form 12 oval sticks
  • Season the chicken with the remaining 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1 teaspoon herbs. Heat a saute pan over medium-high heat and add the olive oil to lightly coat the bottom of the pan. Sear the chicken breasts on 1 side for about 2 minutes and turn over. Add the leeks, carrots, mushrooms, zucchini, and garlic. Cook, stirring constantly, for 1 minute to sear the vegetables. Add the white wine, and boil until the wine is reduced by half, about 2 minutes. Stir in the stock and bring to boil. Reduce heat and simmer until the chicken is cooked through, 7 to 10 minutes. Add the Swiss chard to 1 side of the pan to braise the greens in the cooking liquid, about 1 minute.
  • To serve: Place 1/2 cup of the Swiss chard in the center of 4 large soup bowls. Slice each chicken breast on an angle into 5 pieces. Arrange the chicken on top of the Swiss chard. Divide the vegetables among the 4 bowls and ladle the broth around the vegetables.

Nutrition Facts : Calories 290, Fat 2.5 grams, SaturatedFat 0.5 grams, Cholesterol 80 milligrams, Sodium 500 milligrams, Carbohydrate 25 grams, Fiber 4 grams, Protein 37 grams

8 fingerling potatoes
Olive oil cooking spray
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 teaspoons fresh herb mix (equal parts finely chopped fresh basil, oregano, flat-leaf parsley, and thyme)
1 medium zucchini
4 (4-ounce) chicken or pheasant breasts, skin removed
1/4 teaspoon extra-virgin olive oil
1 leek (white part only), cut in 1/2 lengthwise, cut into 1/2-inch slices
8 baby carrots
1 cup morel or small crimini mushrooms
1 teaspoon minced garlic
1/2 cup white wine
2 cups chicken stock, or canned chicken broth
4 cups chopped Swiss chard

POT-AU-FEU

Provided by Food Network

Categories     main-dish

Yield 8 servings

Number Of Ingredients 14



Pot-au-Feu image

Steps:

  • In an 10 to 12 quart stock pot or soup kettle combine beef with short ribs and cover with stock or water by 4 inches. Bring to a boil over moderate heat; as the stock begins to boil, carefully skim all foam and scum from surface and discard. Reduce heat to low, skim again, then add onions, carrots, tomatoes and bouquet garni. Skim again; cover the pot, leaving the lid ajar and simmer as slowly as possible, skimming on occasion. Cook for 2 to hours or until meat is almost tender. Remove meats. Strain the liquid through a sieve lined with dampened double layer of cheesecloth. Discard seasoning vegetables and bouquet garni; remove surface fat. (If you do this on one day, before you finish the dish, store meat and liquid separately.)
  • Transfer stock to a clean pot. Return the meat to the liquid along with the carrots and turnips. Bring the liquid to a boil, season with salt and pepper and simmer for 30 minutes or until carrots, turnips and meats are tender. Meanwhile boil the potatoes separately (when done, leave in water off heat) and steam cabbage wedges separately for 8 minutes or until just tender.
  • To serve, degrease the liquid and season with salt and pepper. Remove meat from liquid, discard strings and carve into 1/4-inch slices, remove short rib bones and cut into chunks. Transfer slices of meat, a portion of potatoes, cabbage, carrots, turnips into a deep soup plate. Ladle liquid over the top and garnish with parsley; serve as main course soup.
  • Or, serve soup liquid first, garnished with parsley and serve meat, vegetables, potatoes and carrots as a second course, accompanied by 1 or more accompaniments and a good French bread.

2 pounds boneless hunk of meat, either bottom round, beef rump, or shoulder of beef (chuck roast), tied
2 pounds beef short ribs, cut into pieces
3 to 4 quarts water, chicken or beef stock, or some combination
2 onions, peeled and stuck with cloves
2 carrots, peeled and halved
2 tomatoes, chopped
Bouquet garni wrapped in cheesecloth: parsley sprigs, bay leaf and sprigs of fresh thyme (or dried), 10 whole black peppercorns and 8 cloves peeled garlic
8 carrots, peeled and cut into 1 1/2-inch lengths
4 white turnips, peeled and cut into 1 1/2-inch chunks
8 boiling potatoes, scrubbed clean
2 pounds cabbage, cored and cut into wedges
Salt and freshly ground black pepper
Chopped parsley for garnish
Optional accompaniments: horseradish, cornichons, mustard, parsley vinaigrette or garlic mayonnaise

CHICKEN POT AU FEU

This is an old French Canadian recipe. My mother used to make this and I have been making it for my family.True comfort food. We call it "Bouilli". This same recipe is made using 3 pounds stewing beef that you brown and add to the second part of the meal. No need to make a broth. Make this when all the vegetables are in season.

Provided by Sageca

Categories     One Dish Meal

Time 5h45m

Yield 6 serving(s)

Number Of Ingredients 17



Chicken Pot Au Feu image

Steps:

  • Broth:.
  • In a large pot, combine water, chicken broth, chicken, celery, onion, chopped carrot, peppercorns, parsley and thyme.
  • Bring to a simmer over moderately high heat. Reduce the heat to low and simmer, turning the chicken once, until it is cooked through, about 1 1/2 hours. Transfer the chicken to a platter; let cool.
  • This can be made in your slow cooker at high for 4 hours.
  • Remove the meat from the chicken and tear it into large pieces; refrigerate until ready to add to the pot.
  • Bouilli:.
  • Strain the broth and return it to the pot.
  • Add onions, carrots, turnip,potatoes,yellow beans salt and pepper.Cover and cook gently, for 3 hours.Add the boned chicken and simmer another 30 minutes. Serve.
  • This can be made in your slow cook cooker.
  • Assemble it in the morning and let in cook on Low for 7 hours; add cooked chicken last hour.
  • Make sure you have bread to soad up the wonderful juice.
  • MAKE AHEAD: The chicken broth can be made 2-3 days ahead. Refrigerate the chicken, stock separately.
  • I have been making it in my slow cooker and letting the flavours mingle together all day.

Nutrition Facts : Calories 582.6, Fat 24.1, SaturatedFat 6.8, Cholesterol 107.2, Sodium 810.5, Carbohydrate 60.2, Fiber 11.7, Sugar 11, Protein 33.1

3 quarts water
2 teaspoons instant chicken bouillon granules
1 (3 lb) roasting chickens
2 celery ribs, coarsely chopped
1 large onion, coarsely chopped
1 medium carrot, coarsely chopped
5 whole black peppercorns
1/4 teaspoon chopped thyme
chopped parsley
1/2 teaspoon salt
2 medium onions, coarsely chopped
6 carrots, cut in 1/2
1/2 lb turnip, peeled and cut in 3-inch pieces
4 cups yellow beans, left whole
6 potatoes, cut in 1/2
3 celery ribs, cut in 2-inch pieces
salt & freshly ground black pepper

POT AU FEU

Provided by Food Network

Time 4h

Yield 8 to 10 servings

Number Of Ingredients 15



Pot au Feu image

Steps:

  • In a large kettle combine the beef, onions, carrots, celery, garlic, cheesecloth bag, stock, salt and water to cover. Bring to a boil and simmer, partially covered, skimming, for 1 1/2: hours. Add chicken, bring back to boil and simmer, partially covered, skimming, 1 1/2 hours more.
  • With tongs or large fork transfer meat and chicken to platter, skim fat from cooking liquid and strain liquid through a sieve into a bowl. Return meat and chicken to kettle and add strained cooking liquid. Bring liquid back to a boil and add bundles of vegetables, carrots, leeks and celery. Simmer, partially covered, 10 minutes. Add turnips and sausage, and simmer, partially covered, for 25 minutes, or until vegetables and meat are tender.
  • Arrange meat and vegetables on platter. Serve soup in bowls and allow guests to choose meat and vegetables of their choice. Serve with accompaniments, if desired.
  • Recommended Wine: 1994 Cotes du Rhone Domaine Gramenon

3 pounds beef shank
4 medium onions, each stuck with 3 whole cloves
4 medium carrots, sliced thick
2 medium celery stalks with leaves, sliced thick
8 garlic cloves, halved
Cheesecloth bag containing 12 parsley stems, 10 peppercorns, 2 bay leaves, 3 sprigs of thyme or 2 teaspoons dried thyme
8 cups beef stock or canned beef broth
Water
4- pound stewing chicken, cleaned and trussed
6 whole carrots, quartered lengthwise and halved crosswise
6 medium leeks, white part only, halved crosswise and lengthwise, rinsed and tied
6 celery stalks, halved crosswise and lengthwise, rinsed and tied
6 turnips, peeled and quartered
1 1/2 pounds garlic sausage
Coarse salt, pickles, horseradish, mustard, herb mayonnaise as accompaniments, if desired

CHICKEN POT-AU-FEU WITH CARROTS, POTATOES AND LEEKS

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h

Yield Four servings

Number Of Ingredients 12



Chicken Pot-au-Feu With Carrots, Potatoes and Leeks image

Steps:

  • Heat the olive oil in a large, wide pot over medium-high heat. Add the chicken and sear until browned, about 4 minutes per side. Remove from the pot and set aside. Place the chicken broth, coriander seeds and garlic in the pot and bring to the boil. Add the chicken, lower the heat, partially cover and simmer for 20 minutes.
  • Add the onion, carrots, potatoes, leeks and 1 teaspoon of salt, partially cover and simmer until the chicken and vegetables are tender, about 30 minutes. Season with additional salt and pepper if needed. Divide the chicken and vegetables among 4 large bowls, ladle the broth over them, sprinkle with parsley and serve.

2 teaspoons olive oil
1 chicken, about 3 pounds, cut into serving pieces
6 cups chicken broth, homemade or low-sodium canned
1 teaspoon coriander seeds, crushed
2 cloves garlic, peeled and thinly sliced
1 medium-size onion, peeled and quartered
4 small carrots, peeled and cut into 2-inch lengths
8 small new potatoes, halved
4 leeks, white and light green parts only, washed and cut into 2-inch pieces
1 teaspoon salt, plus more to taste
Freshly ground pepper to taste
2 teaspoons chopped Italian parsley

CHICKEN POT-AU-FEU

Provided by David Tanis

Categories     Soup/Stew     Chicken     Potato     Poultry     Vegetable     Poach     Celery     Carrot     Parsnip     Winter     Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 26



Chicken Pot-au-Feu image

Steps:

  • Poach chicken:
  • Pat chicken dry and sprinkle inside and out with salt and pepper. Stuff cavity with thyme and chill chicken, loosely covered, at least 3 hours (to allow seasoning to permeate meat).
  • Transfer chicken to a 7- to 8-quart heavy pot, then add stock, water, onion, garlic, celery rib, and bay leaf and bring to a boil. Reduce heat and gently simmer chicken, covered, until juices run clear when a thigh is pierced with a skewer and thermometer inserted into thickest part of a thigh (do not touch bone) registers 170°F, about 45 minutes. Transfer chicken to a large platter and let stand, loosely covered with foil, 20 minutes. Reserve cooking liquid in pot, uncovered, and discard onion, celery, garlic, and bay leaf.
  • Prepare leeks and potatoes while chicken cooks:
  • Starting about 1/2 inch from root end, make a lengthwise cut through middle of each leek (keep leek intact). Wash leeks well under cold running water and drain. Halve potatoes.
  • Cook vegetables while chicken stands:
  • Bring chicken cooking liquid to a boil, then add leeks, potatoes, carrots, parsnips, and celery root and simmer, partially covered, until tender, about 20 minutes. Carefully transfer vegetables with a slotted spoon to platter with chicken and keep warm, loosely covered with foil. (Reserve cooking liquid for another use if desired cool, uncovered, then chill, covered.)
  • Make sauce while vegetables cook:
  • Mash garlic and capers to a paste with salt using a mortar and pestle (or mince and mash with a large heavy knife). Transfer to a food processor and pulse with parsley and watercress until herbs are finely chopped. With motor running, add oil in a slow stream and process until smooth. Season sauce with salt and pepper.
  • Serve chicken and vegetables with sauce.

For chicken and vegetables
1 (4-lb) chicken (preferably organic)
1 teaspoon salt
1/2 teaspoon black pepper
1 bunch fresh thyme
2 qt chicken stock or canned broth
1 qt water
1 large onion stuck with 1 whole clove
1 head garlic, left unpeeled and halved horizontally
1 celery rib
1 Turkish or 1/2 California bay leaf
8 small leeks (1 1/2 lb; white and pale green parts only), root ends trimmed but leeks left intact
12 small (1 1/2- to 2-inch) boiling potatoes (1 1/4 lb)
12 small carrots (1 1/4 lb), peeled
8 small parsnips (1 1/4 lb), peeled
1 large celery root (1 3/4 lb), peeled with a paring knife and cut into 1/2-inch wedges
For green sauce
1 garlic clove
2 teaspoons capers, rinsed
1/2 teaspoon salt
2 cups chopped fresh flat-leaf parsley
2 cups coarsely chopped tender watercress sprigs
3/4 cup extra-virgin olive oil
Garnish: watercress sprigs
Special Equipment
an instant-read thermometer

CHICKEN POT-AU-FEU

Make and share this Chicken Pot-Au-Feu recipe from Food.com.

Provided by katie in the UP

Categories     One Dish Meal

Time 22m

Yield 4 serving(s)

Number Of Ingredients 10



Chicken Pot-Au-Feu image

Steps:

  • Preheat oven to 435 degrees.
  • Spray potatoes with olive oil spray; and season with salt and pepper.
  • Transfer potatoes to a baking sheet and roast 12 minutes.
  • Meanwhile, salt and pepper both sides of chicken. spray a large nonstick skillet with cooking spray and set over high heat. Add chicken and sear 1 minute per side. Add leek, carrots, mushrooms, garlic and herbs; cook 1 minute. Add wine and simmer 1 minute, until liquid reduces to 1/4 cup. Add broth and simmer 5 minutes. Add chard to one side of pan and simmer 1 minute, until chicken is cooked through and greens are wilted.
  • To serve, place chard in the bottom of 4 bowls. Slice chicken into 5 pieces each and arrange atop chard. Put potatoes and remaining vegetables around chicken and ladle remaining broth on top.

Nutrition Facts : Calories 240.7, Fat 1.7, SaturatedFat 0.4, Cholesterol 65.8, Sodium 145.1, Carbohydrate 21.6, Fiber 2.6, Sugar 3.7, Protein 28.9

2 yukon gold potatoes, cut into 1 inch strips
16 ounces boneless skinless chicken breasts
1 leek, halved lengthwise and cut into 1/2 inch slices
12 baby carrots
1 cup mushroom, fresh and sliced
1 teaspoon garlic, minced
1 teaspoon fines herbes
1/2 cup dry white wine
2 cups reduced-sodium fat-free chicken broth
2 cups swiss chard, chopped

CHICKEN POT-AU-FEU

This classic French recipe calls for poussins, which are very small young chickens and produce tender meat.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 12



Chicken Pot-au-Feu image

Steps:

  • Rinse poussins; pat dry. Season with salt and pepper. Place 4 thyme sprigs into each cavity. Carefully tie legs together with kitchen twine. Set aside.
  • Bring a medium saucepan of water to a boil. Add onions, and cook until skins soften, about 3 minutes. Remove onions with a slotted spoon, and rinse. Trim root ends, and remove skins.
  • Stir together stock, wine, onions, carrots, potatoes, celery, garlic, peppercorns, and 2 teaspoons salt in a large, heavy stockpot. Bring to a boil over medium-high heat. Reduce heat to medium-low. Gently add poussins, breast side down. Cover, and cook 1 hour. Place a poussin in each of 4 serving bowls; divide broth and vegetables evenly among the bowls. Garnish each bowl with chervil, and sprinkle with pepper.

4 poussins (about 1 pound each), necks removed
Coarse salt and freshly ground pepper
16 sprigs fresh thyme
20 ounces pearl onions
3 quarts homemade or low-sodium store-bought chicken stock
2 cups dry white wine
1 pound baby or halved small carrots, peeled, tops trimmed
12 ounces baby red potatoes (halved if large)
3 celery stalks, cut on the diagonal into 2-inch pieces
6 garlic cloves, thinly sliced
10 black peppercorns
Fresh chervil, for garnish

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From splendidtable.org


SKINNY FRENCH CHICKEN SOUP (POT-AU-FEU) | WW POINTS | SKINNY …
Add the remaining 1½ teaspoons olive oil to pan and heat over medium-high heat. Add leeks, carrots, rutabaga, turnips and garlic and sauté 5 minutes.
From skinnykitchen.com


CHICKEN POT AU FEU PICTURES, IMAGES AND STOCK PHOTOS
Search from Chicken Pot Au Feu stock photos, pictures and royalty-free images from iStock. Find high-quality stock photos that you won't find anywhere else.
From istockphoto.com


CHICKEN POT AU FEU RECIPE BY CANADIAN.RECIPES | IFOOD.TV
Le Cellier Beer and Cheddar Soup from Disney's Epcot. By: Copykat Olive Garden'S Chicken Gnocchi Soup
From ifood.tv


CHICKEN POT-AU-FEU - GLUTEN FREE RECIPES
12 baby carrots 118 milliliters dry white wine 473 milliliters reduced-sodium fat-free chicken broth 1 teaspoon garlic, minced 1 teaspoon fines herbes 1 leek, halved lengthwise and cut into 1/2 inch slices 237 milliliters mushroom, fresh and sliced 454 grams boneless skinless chicken breasts 473 milliliters swiss chard, chopped 2 yukon gold potatoes, cut into 1 inch strips
From fooddiez.com


CHICKEN POT-AU-FEU | RECIPE | FOOD NETWORK RECIPES, HEALTHY …
Sep 15, 2014 - Get Chicken Pot-au-Feu Recipe from Food Network. Sep 15, 2014 - Get Chicken Pot-au-Feu Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore . Food And Drink. Meal …
From pinterest.com


EASY POT AU FEU RECIPE - BBC FOOD
Method. Preheat the oven to 190C/375F/Gas 5. Place the chicken in a large casserole dish, then add the bacon, sausages, barley, carrots, onions, garlic, potatoes, leeks, red pepper, cabbage ...
From bbc.co.uk


CHICKEN POT-AU-FEU RECIPE -SUNSET MAGAZINE
Rinse chicken and pat dry. Sprinkle lightly with salt and pepper. Step 2. 2. Put 1 tablespoon oil in a 5- to 6-quart pan over medium-high heat. When hot, add 1/2 the chicken and brown on all sides, about 10 minutes total. As chicken is browned, transfer …
From sunset.com


SLOW COOKER RECIPE: POT AU FEU | KITCHN
Directions: Combine all ingredients with the beef stock and cook on low 8 to 10 hours. Taste and adjust seasonings. Put the beef on platter and surround with the vegetables. Keep warm. Strain broth, skimming off fat, and add the flour – mix well and heat up gently until thickened. Serve separately in a gravy boat.
From thekitchn.com


CHICKEN POT-AU-FEU - ASIF
Ingredients. For the soup:; 1 fresh whole organic chicken weighing 3.3 – 4.4 lb / 1½ -2 kg, cleaned; 1 whole garlic head, halved crosswise; 2 onions, cut into 6 wedges each
From asif.org


CHICKEN POT-AU-FEU - FOODS AND DIET
Desscription Ingredients 4 skinless boneless chicken breast halves 5 oz each teaspoon olive oil 3 cups nonfat chicken broth 1 cup dry white wine 1 teaspoon dried thyme 12 red thin-skinned potatoes (1 in. wide) 8 baby carrots (4 in. long) 4 baby bok choy 5 oz each cup nonfat sour cream 1 tablespoon dijon mustard 2 tablespoons chopped shallots 1 tablespoon …
From foodsanddiet.com


CHICKEN POT AU FEU - GLUTEN FREE RECIPES
5 whole black peppercorns 1 medium carrot , coarsely chopped 6 carrots , cut in 1/2 3 ribs celery ribs , cut in 2-inch pieces 2 teaspoons instant chicken bouillon granules 946 milliliters yellow beans , left whole 1 large onion , coarsely chopped 2 mediums onions , coarsely chopped 6 servings chopped parsley 6 potatoes , cut in 1/2 1 kilograms roasting chickens 1 teaspoons …
From fooddiez.com


CHICKEN POT-AU-FEU - DAIRY FREE RECIPES
Chicken Pot-au-Feu could be a spectacular recipe to try. One portion of this dish contains about 24g of protein, 24g of fat, and a total of 444 calories. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up fat-skimmed chicken broth, salt and pepper, oven-sautéed onions and garlic, and a few other …
From fooddiez.com


HOW TO MAKE A RUSTIC FRENCH CHICKEN POT-AU-FEU - POULTRY
This is another one pot dish that's great for the whole family. For this recipe, you will need: 4 pounds whole chicken, 1 teaspoon salt, 1/2 teaspoon black pepper, olive oil, 3/4 cup seasonal baby vegetables, 1-2 garlic cloves, 2 cups chicken stock, 1/2 pound unsalted butter, cayenne pepper, oregano, thyme, tarragon, mint, salt and pepper, Make a rustic French …
From chicken-recipes.wonderhowto.com


ORGANIC CHICKEN POT AU FEU STEW – RECIPE
A Pot au feu (pot on the fire) is defined as a French Stew consisting of meat and vegetables. It’s steeped in rustic tradition and is typically made with beef, oxtail, or other types of meat. This recipe is made with chicken but it can be replaced by the meat of your choice. If possible, use certified organic chicken if available, for the ...
From babyboomster.com


MAPLE CHICKEN POT-AU-FEU WITH HERBS | IGA RECIPES
Melt butter in oil in a casserole pot. Sweat and sauté shallots and garlic for 4 minutes over medium heat. Salt and pepper, then remove from pot. Set aside. Pour maple syrup into pot and sear chicken pieces on all sides for a few minutes over medium-high heat. Add garlic and shallots. Deglaze with white wine. Moisten with chicken broth. Salt ...
From iga.net


CHICKEN POT AU FEU RECIPE BY ADMIN | IFOOD.TV
Onion And Red Pepper Tart Recipe
From ifood.tv


CHICKEN POT AU FEU RECIPE - THERESCIPES.INFO
Chicken Pot-Au-Feu - Recipe Flow tip recipeflow.com. Photo by: Charles Haynes Chicken Pot-Au-Feu Food Ingredients: 4 skinless boneless chicken breast halves 5 oz each teaspoon olive oil 3 cups nonfat chicken broth 1 cup dry white wine 1 teaspoon dried thyme 12 red thin-skinned potatoes (1 in. wide) 8 baby carrots (4 in. long) 4 baby bok choy 5 oz each cup nonfat sour …
From therecipes.info


SPRING CHICKEN POT-AU-FEU RECIPE | GOOD FOOD
Once cool, slice into 0.5 cm slices. 3. Add the remaining butter, eschalots and garlic to a frying pan and cook over medium heat for two to three minutes to soften. Add the thyme and ham and cook for two minutes. Transfer the mixture to a medium bowl and add the …
From goodfood.com.au


CHICKEN POT AU FEU - SORTED – YOUR BEST FRIEND IN FOOD
Cook The Chicken And Veg. Throw all of the prepared veggies (not the turnips and potatoes) into the stock pot with the thyme and peppercorns. Pour water into the pot until it covers the chicken and veg. Bring it up to the boil, then turn the heat down to a simmer. Cook for 90 minutes. Remove the chicken from the pot and rest for 30 minutes.
From sortedfood.com


CHICKEN POT-AU-FEU - PRINTER FRIENDLY - ALLRECIPES.COM
Create a profile + — Go. Meal Type Appetizers & Snacks
From allrecipes.com


CHICKEN POT-AU-FEU
Skip to content. Home; Articles; Calorie Calculator; Favourite Recipes; For advertisers; All Categories
From champsdiet.com


POULE AU POT A DELICIOUS BLEND - LOVE FRENCH FOOD
Peel three small onions and stick each with a clove. Place them inside the chicken and truss firmly with string. Peel and cut the carrots and leeks, tie into small bunches. Cut the celery into 3inch pieces and tie into bunches. Divide the cabbage into about eight sections but leave a little of the core to hold the leaves together.
From lovefrenchfood.com


CHICKEN POT-AU-FEU RECIPE | MYRECIPES
Advertisement. Step 2. Put 1 tablespoon oil in a 5- to 6-quart pan over medium-high heat. When hot, add 1/2 the chicken and brown on all sides, about 10 minutes total. As chicken is browned, transfer to a platter and add remaining chicken. Let cool to …
From myrecipes.com


CHICKEN POT-AU-FEU | RECIPE | FOOD NETWORK RECIPES, HEALTHY …
Jul 26, 2019 - Get Chicken Pot-au-Feu Recipe from Food Network. Jul 26, 2019 - Get Chicken Pot-au-Feu Recipe from Food Network. Jul 26, 2019 - Get Chicken Pot-au-Feu Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
From pinterest.ca


CHICKEN POT-AU-FEU RECIPE - FOOD.COM
Chicken Pot-Au-Feu. Recipe by kineline. Join In Now Join the conversation! MAKE IT SHINE! ADD YOUR PHOTO. Save Recipe This rich and savory chicken stew has a beautiful golden color. Flavored with wine and fresh thyme, it complements the deeper flavors of chicken thighs and drumsticks. My favorite classier, freezer meal! Source: Sunset Magazine Ready In: …
From food.com


CHICKEN POT AU FEU IN INSTANT POT (FRENCH RECIPE) - SNIPPETS OF PARIS
Add the chicken thighs and butter in the Instant pot and sauté for about 8 minutes. Wash and peel all the vegetables. Add the rest of the ingredients and set the Instant Pot to High Pressure for 15 minutes. Once the countdown has finished, let the pressure release naturally for 15 minutes. Let the Pot au feu rest for 10 minutes on the Keep ...
From snippetsofparis.com


CHICKEN POT-AU-FEU RECIPE - EASY KITCHEN
1-- broiler-fryer chicken, cut in parts 1/4 cup corn oil 1 quart water 1-- onion, halved 2-- carrots, sliced 2-- ribs celery, sliced 2-- chicken bouillon cubes 3-- springs parsley 1-1/2 teaspoon salt 1 teaspoon flavor enhancer 1 small head cabbage, cut in eights 1 head (10 oz.) frozen peas 1 tablespoon cornstarch
From easykitchen.com


POT AU FEU OF CHICKEN WITH WINTER VEGETABLES - FOOD & WINE
In a large saucepan, bring the chicken stock to a simmer. Add the carrots and cook over moderate heat until tender, about 10 minutes. Using a slotted spoon, transfer the carrots to a …
From foodandwine.com


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