Chicken pot-au-feu

Chicken pot-au-feu


Colourful root vegetables give this dish a rustic but beautiful look.

The ingredient of Chicken pot-au-feu

  1. 2 tablespoons olive oil
  2. 4 chicken marylands or 1 whole large chicken (See note)
  3. 200g hickory smoked bacon, large dice (Available from the deli)
  4. 5 pearl onions/golden shallots, peeled, kept whole
  5. 5 cloves
  6. 4 large garlic cloves, roughly chopped
  7. 1 bunch of golden beetroot, peeled, halved (See note)
  8. 2 bunches of coloured carrots or heritage/ dutch carrots, trimmed, peeled
  9. 1 swede, peeled, diced
  10. 2 turnips, peeled, diced
  11. 3u20134 small purple or pink skinned potatoes, skins on, quartered (See note)
  12. 1/2 bunch celery, cut stalks in half, use leafy end
  13. 4 bay leaves
  14. Salt, to season
  15. 3 sprigs rosemary
  16. 5 sprigs thyme
  17. 1/2 bunch parsley stalks

The instruction how to make Chicken pot-au-feu

  1. To make a bouquet garni, place thyme, rosemary and parsley stalks in a tight bunch, wrap in muslin cloth and tie tightly in kitchen string. Alternatively if you dont have muslin cloth, just tie with kitchen string.
  2. Place oil in large stockpot over medium u2013 high heat, once hot, add chicken marylands and brown until golden on both sides. Remove from pan and set aside.
  3. Add bacon to the stockpot and cook through until golden. Remove and set aside.
  4. Pierce one clove into each pearl onion / shallot. Add garlic and shallots to the stockpot and cook through until slightly golden, do not burn.
  5. Deglaze pan by adding white wine to the stockpot over a high heat. Allow wine to reduce by half. Scrape the bottom of the pot to remove any caramelisation that might be stuck on the base of the pot.
  6. Return chicken and bacon back to the pot, add beetroot, carrot, swede, turnips, potatoes celery, bay leaves, bouquet garni and a good amount of salt to the pot along with enough water to cover the vegetables. Bring to the boil, simmer on a low heat for 1.5 u2013 2 hours. If using a whole chicken, you will need to remove the chicken before serving and shred the meat.
  7. Season with salt to taste. Serve in a shallow bowl with a good selection of vegetables and one chicken Maryland each with the skin removed, or shredded chicken.

Nutritions of Chicken pot-au-feu


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