Chicken Pot Au Feu Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

POT-AU-FEU



Pot-Au-Feu image

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Herb     Potato     Bastille Day     Dinner     Beef Rib     Brisket     Carrot     Fall     Winter     Potluck     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 41

Brine:
1/2 cup kosher salt
1/4 cup sugar
1 head of garlic, halved crosswise
1 teaspoon whole black peppercorns
2 fresh bay leaves (or 1 dried)
2 pound beef brisket
3 4" pieces bone-in beef short ribs
Bouquet garni, meats, and vegetables:
1 head of garlic, halved crosswise
10 sprigs flat-leaf parsley
10 sprigs thyme
3 fresh bay leaves (or 1 dried)
3 whole cloves
1 teaspoon whole black peppercorns
3 2"-3" long marrow bones
2 pounds oxtails
2 pounds beef bones
1 pound veal bones
1 pound veal breast
5 large carrots (about 1 pound), peeled (2 chopped, 3 cut into 2" pieces)
2 celery stalks, chopped
1 onion, quartered
1 1-pound piece garlic sausage
2 rutabagas (about 1 pound), peeled, cut into wedges
1 small head of savoy cabbage (about 1 pound), halved
1 pound baby potatoes
Sauces and garnishes:
1/2 cup extra-virgin olive oil
1/4 cup finely chopped flat-leaf parsley
1/4 cup finely chopped fresh chives
1/4 cup finely chopped fresh tarragon
2 garlic cloves, minced
Kosher salt and freshly ground black pepper
1/4 cup crème fraîche
2 tablespoons prepared white horseradish, drained
Whole grain mustard
Dijon mustard
Toasted sliced country bread
Special Equipment
Cheesecloth

Steps:

  • For brine:
  • Bring first 5 ingredients and 8 cups water to a simmer in a medium saucepan over medium heat, stirring until sugar and salt dissolve. Remove from heat; let cool to room temperature. Place brisket and short ribs in a large baking dish. Pour brine over to cover completely. Cover and chill for at least 8 hours or overnight. Remove meat; rinse and set aside.
  • For bouquet garni, meats, and vegetables:
  • Place first 6 ingredients in center of a triple layer of cheesecloth. Gather up edges; tie with kitchen twine to form a bundle for bouquet garni. Wrap marrow bones in cheesecloth; tie into a bundle with twine. If desired, tie oxtails with twine around circumference to keep meat from falling off bones.
  • Place brisket, short ribs, bouquet garni, marrow bones, oxtails, beef bones, veal bones, veal breast, 2 chopped carrots, celery, and onion in a very large heavy pot. Add water to cover meat (about 7 quarts). Bring to a boil, skimming off any scum and fat that rise to the surface. Reduce heat and simmer, skimming occasionally, until short ribs are tender, 2-2 1/2 hours.
  • Transfer short ribs to a 13x9x2" baking dish; add 4 cups broth from pot and tent with foil to keep meat warm and moist. Add sausage to pot; continue simmering until sausage is cooked through and remaining meats are tender, about 30 minutes longer. Transfer sausage, brisket, oxtails, and marrow bones to dish with short ribs.
  • Place a large strainer over another large pot; strain broth, discarding remaining meats, bones, and other solids in strainer. (You should have about 10 cups broth.) Return broth to a boil; add rutabagas, cabbage, potatoes, and 2" pieces of carrots. Simmer until vegetables are tender but not mushy, about 30 minutes.
  • For sauces and garnishes:
  • Mix first 5 ingredients in a small bowl to make salsa verde. Season with salt and pepper; set aside. Stir crème fraîche and horseradish in another small bowl; season with salt.
  • Transfer vegetables to a platter. Thinly slice brisket against the grain; cut sausage into 2" pieces. Return meats to baking dish.
  • Season broth in pot to taste with salt and pepper; divide among bowls. (Reserve broth from meats for another use.) Serve meats and vegetables with salsa verde, horseradish crème fraîche, and both mustards in small bowls alongside. Serve with toasted country bread.

CHICKEN POT-AU-FEU



Chicken Pot-Au-Feu image

"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

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)

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

CHICKEN POT-AU-FEU



Chicken Pot-au-Feu image

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

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

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.

CHICKEN POT-AU-FEU



Chicken Pot-au-Feu image

Provided by Food Network Kitchen

Time 1h50m

Yield 4 servings

Number Of Ingredients 14

1 bunch fresh parsley
6 cups low-sodium chicken broth
1 cinnamon stick
1 teaspoon black peppercorns
1/2 teaspoon whole allspice
1/2 teaspoon coriander seeds
Kosher salt
3 small leeks, outer leaves peeled, halved lengthwise
1 bunch carrots, trimmed and halved lengthwise
6 small turnips, peeled and halved lengthwise
4 skin-on, bone-in chicken breasts (about 2 pounds)
2 tablespoons extra-virgin olive oil
1 pound winter greens (such as Swiss chard or kale), torn
Freshly ground pepper

Steps:

  • Tie half of the parsley together with twine. Place in a large pot over medium heat along with the broth, cinnamon stick, peppercorns, allspice, coriander and 1 1/2 teaspoons salt. Cover and simmer 10 minutes.
  • Tie the leeks together with twine and add to the pot. Add the carrots, turnips and water to cover, if necessary. Bring to a boil, then reduce to a simmer and cook until the vegetables are tender, about 15 minutes. Transfer the vegetables to a bowl with a slotted spoon; untie the leeks.
  • Add the chicken to the pot, cover and poach over low heat until firm, about 20 minutes. Transfer the chicken to a cutting board, reserving the broth; remove the skin and shred the meat.
  • Heat the olive oil in a skillet over medium heat. Add the winter greens and cook until wilted, about 5 minutes. Add 1 cup of the reserved broth and cook until the greens are tender, about 5 more minutes. Season with salt.
  • Strain the remaining broth, return to the pot and simmer 10 minutes. Meanwhile, chop the remaining half of the parsley. Season the broth with salt and pepper. Add the leeks, carrots and turnips and heat through, then divide among bowls along with the chicken and greens. Ladle the broth on top. Sprinkle with the chopped parsley.

Nutrition Facts : Calories 429 calorie, Fat 14.5 grams, SaturatedFat 3 grams, Cholesterol 116 milligrams, Sodium 961 milligrams, Carbohydrate 27 grams, Fiber 7.5 grams, Protein 51 grams, Sugar 10 grams

CHICKEN POT-AU-FEU



Chicken Pot-au-Feu image

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

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

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.

CHICKEN POT-AU FEU



Chicken Pot-au Feu image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 15

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

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

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



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

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h

Yield Four servings

Number Of Ingredients 12

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

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.

CHICKEN POT-AU-FEU



Chicken Pot-Au-Feu image

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

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

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

POT AU FEU



Pot Au Feu image

Provided by Moira Hodgson

Categories     dinner, project, main course

Time 9h

Yield 10 servings

Number Of Ingredients 29

4 pounds marrow bones
3 pounds veal or beef neck bones
1 onion, quartered
4 carrots, coarsely chopped
3 stalks celery, coarsely chopped
Herb bouquet (parsley, bay leaf and thyme tied in a cheesecloth)
Freshly ground pepper
3 cloves garlic
4 pounds beef brisket, tied in one piece
2 tablespoons fresh tarragon (or 1 tablespoon dried)
Freshly ground pepper
1 3- to 4-pound chicken
Juice of 1/2 a lemon
1 teaspoon fresh thyme (or 1/2 teaspoon dried)
2 shallots
2 tablespoons butter
1 cup soft bread crumbs
1 cup milk
1/4 pound prosciutto, diced
1 egg
1/2 teaspoon ground allspice
1 calf's tongue, cooked
1 pound garlic sausage, in one piece
10 medium potatoes, peeled
4 parsnips, peeled and halved
6 carrots, cut into 3-inch pieces
4 stalks celery, cut into 3-inch pieces
6 leeks, thoroughly washed, cut in half lengthwise
1 French baguette, sliced and toasted

Steps:

  • The day before: Preheat oven to 400 degrees. Place the bones in a large roasting pan. Roast until browned on all sides. Place in a large stock pot with eight quarts water, onion, carrot, celery and herb bouquet. Season with pepper and simmer for four hours, skimming off any foam that rises to the surface. Drain, reserving the marrow bones. Cool the stock, strain it and refrigerate. Remove the marrow from the bones, place it in a container and refrigerate.
  • Chop two cloves garlic in thin slivers. Lard the beef brisket with small pieces of the garlic and tarragon leaves and season with pepper. Wrap and refrigerate overnight. Rub the chicken with lemon juice and put thyme leaves under the breast skin and season the cavity with pepper. Wrap and refrigerate.
  • The day of serving: Skim the fat from the stock. Bring the stock to simmer, add the beef and simmer gently for one-and-a-half hours.
  • Meanwhile, make the stuffing for the chicken. Soften the shallots and remaining garlic, chopped, in the butter. Season with pepper. Soak the bread crumbs in the milk for 10 minutes. Drain and squeeze dry. Combine in a bowl with the shallots, garlic and prosciutto. Add the egg and allspice and mix thoroughly. Stuff into the chicken and truss.
  • After the beef has simmered for one-and-a-half hours, add the chicken. It should cook for two hours. After the chicken has cooked for one-and-a-half hours, add the tongue and garlic sausage. They should cook for half an hour. Remove the marrow from the refrigerator and set aside.
  • Ten minutes later, add the potatoes, parsnips and carrots (if you do not have enough room, cook the potatoes separately). They should cook for 20 minutes. After 10 minutes, add the celery and leeks. Cook the vegetables until they are tender (be careful not to overcook them). Meanwhile, toast the baguette slices.
  • To serve, slice the meats and arrange them on a large platter. Place the vegetables in attractive piles around the meats. Ladle a little hot broth over everything, and serve immediately. Spread the marrow on hot toast and pass it separately.

More about "chicken pot au feu recipes"

CHICKEN POT-AU-FEU - RECIPE FLOW
chicken-pot-au-feu-recipe-flow image
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 …
From recipeflow.com


CHICKEN POT AU FEU RECIPE | EAT SMARTER USA
chicken-pot-au-feu-recipe-eat-smarter-usa image
The Chicken Pot Au Feu recipe out of our category Chicken! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
From eatsmarter.com


SPRING CHICKEN POT AU FEU | GOURMET TRAVELLER
spring-chicken-pot-au-feu-gourmet-traveller image
2012-07-16 1. For herb butter, combine ingredients in a bowl, season to taste and set aside. 2. Preheat oven to 180C. Carefully loosen skin from chicken breasts by gently sliding your fingers between skin and flesh, then stuff herb …
From gourmettraveller.com.au


CHICKEN POT-AU-FEU - ASIF
chicken-pot-au-feu-asif image
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 | DINNER RECIPES | WOMAN & HOME
chicken-pot-au-feu-dinner-recipes-woman-home image
2005-12-12 Method. 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 …
From womanandhome.com


POT AU FEU RECIPE | DELICIOUS. MAGAZINE
pot-au-feu-recipe-delicious-magazine image
Method. Place the chicken in a large, snug-fitting saucepan. Add the carrots, onions, celery, pearl barley, parsley stalks, peppercorns, bay leaves and thyme. Pour over the stock, along with 1 litre cold water. Slowly bring to the boil, …
From deliciousmagazine.co.uk


POACHED CHICKEN POT AU FEU - COOK FOR YOUR LIFE
poached-chicken-pot-au-feu-cook-for-your-life image
Put the chicken into a heavy Dutch oven or casserole dish. Cover with water, and bring to a boil over a high flame. As soon as the chicken flesh turns white, remove and set aside on a plate. Discard the water. Rinse the pot. Put in …
From cookforyourlife.org


CHICKEN POT-AU-FEU RECIPE - DALE LEVITSKI | FOOD & WINE
2013-12-07 In a large skillet, combine the chicken, baby carrots and 1 cup of the broth. Cover and rewarm gently, then remove from the heat. Stir the mustard into the remaining broth and …
From foodandwine.com
5/5
Total Time 2 hrs 30 mins
Servings 4
  • In a large pot, combine the stock, chicken, celery, onion, chopped carrot, garlic, peppercorns and thyme sprigs and 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.
  • Strain the broth and return it to the pot. Boil the broth over high heat, skimming occasionally, until reduced to 6 cups, about 12 minutes. Cover the broth and keep it hot. Remove the meat from the chicken and tear it into large pieces.
  • In a small saucepan of boiling water, cook the baby carrots until tender, about 5 minutes; using a slotted spoon, transfer them to a plate. Repeat with the turnips, cooking them for 4 minutes, and the peas, cooking them for 1 minute.
  • In a large skillet, combine the chicken, baby carrots and 1 cup of the broth. Cover and rewarm gently, then remove from the heat. Stir the mustard into the remaining broth and season with salt and pepper. Spoon the chicken and vegetables, including the raw zucchini, into large shallow bowls. Sprinkle the chopped thyme and sliced shallot over the top, then ladle in enough hot broth to cover. Add 2 pieces of the Comté Polenta to each bowl and serve.


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


POT AU FEU RECIPE JULIA CHILD : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans ... Chicken Casserole Recipes With Bisquick Turkey Pot Pie Recipe With Bisquick Topping Quick Cookie Recipes Quick Simple Cookie Recipes Quick Easy Desserts No Bake Bisquick Garlic Biscuits Recipe Easy Chef. Healthy Diet. …
From recipeschoice.com


RECIPE: CHICKEN POT-AU-FEU - RECIPELINK.COM
Chicken Pot-au-Feu 1 broiler-fryer chicken, quartered Giblets 1 quart water 1 onion 2 ribs celery 1 carrot,sliced 2 envelopes instant chicken-flavored broth mix 3 sprigs parsley 1 tsp. salt 1 tsp. Ac'cent (optional) To prepare chicken, place in a 5-quart Dutch oven along with the giblets, water,and rest of the ingredients. Bring to boil; cover ...
From recipelink.com


CHICKEN POT-AU-FEU - GLUTEN FREE RECIPES
You can never have too many main course recipes, so give Chicken Pot-Au-Feu a try. This recipe makes 6 servings with 164 calories, 19g of protein, and 5g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to ...
From fooddiez.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


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 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


QUICK CHICKEN POT AU FEU - JAMIE GELLER
2010-05-11 1 In large stockpot over medium-high heat, combine chicken stock, beef stock, white wine, water, bay leaf, thyme, parsley and garlic. 2 Season chicken legs with salt and pepper; add to pot.Add potatoes, Brussels sprouts, celery and parsnips. 3 Bring to a boil over high heat, cover and decrease heat to a gentle simmer.Cook until vegetables are almost …
From jamiegeller.com


CHICKEN POT-AU-FEU - PRINTER FRIENDLY - ALLRECIPES.COM
Ingredient Search. Create a profile + — Go
From allrecipes.com


CLASSIC POT-AU-FEU RECIPE - DAVID DUBAND | FOOD & WINE
Directions. Step 1. In a large pot, combine the onion and half each of the leeks, celery and carrots. Set the beef shanks and rump roast on top of …
From foodandwine.com


CHICKEN POT AU FEU RECIPE - THERESCIPES.INFO
fresh flat leaf parsley, fresh thyme, bay leaf, leeks,.... All information about healthy recipes and cooking tips
From therecipes.info


POT AU FEU (POACHED CHICKEN WITH VEGETABLES) RECIPE
2012-03-12 DIRECTIONS. 1 Cut the chicken into five pieces (backbone, breast halves, and leg & thigh quarters. 2 Place the sliced onion, thinly sliced carrot, garlic, chicken backbone, neck, heart, and giblets, bay leaf and thyme. 8 cups hot water, and 1 teaspoon salt into a large soup pot. Bring to a boil.
From livestrong.com


SLOW COOKER RECIPE: POT AU FEU | KITCHN
2022-05-12 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 – RECIPES NETWORK
2016-11-27 Step 1. Preheat the oven to 400 degrees F. Step 2. Wash the fingerling potatoes, pat dry, and season with olive oil spray and half of the salt, pepper, and fresh herbs.
From recipenet.org


CHICKEN POT-AU-FEU - DAIRY FREE RECIPES
Need a dairy free main course? 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 ...
From fooddiez.com


POT AU FEU RECIPE - EASY TO MAKE & DELICIOUS! - LOVE FRENCH FOOD
Place the meat and beef bones into a very large heavy bottomed pan. Add the water to cover the meat. Add salt and pepper. Bring this slowly to boiling point. Skim off the frothy scum as it forms with a slotted spoon. Cut the carrots and leeks into 2 inch pieces and tie in bundles.
From lovefrenchfood.com


CHICKEN POT AU FEU RECIPE - WEBETUTORIAL
The ingredients are useful to make chicken pot au feu recipe that are water, instant chicken bouillon granules, roasting chickens, celery ribs, onion, carrot, whole black peppercorns, thyme, parsley, salt, onions, carrots, turnip, yellow beans, potatoes, salt & freshly ground black pepper . ...
From webetutorial.com


CHICKEN POT-AU-FEU RECIPE | MYRECIPES
Step 1. Rinse chicken and pat dry. Sprinkle lightly with salt and pepper. 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.
From myrecipes.com


CHICKEN POT-AU-FEU | FOOD NETWORK RECIPES, HEALTHY WEEKNIGHT …
Jul 24, 2012 - Get Perfect Pot Roast Recipe from Food Network. Jul 24, 2012 - Get Perfect Pot Roast 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 Planning. …
From pinterest.ca


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


RECIPE: CHICKEN POT-AU-FEU - RECIPELINK.COM
Chicken Pot-Au-Feu, Main Dishes, Chicken, Poultry. We collect recipes, old, new, home to thousands of recipes shared by our visitors since 1996. Search Menu . Chicken Pot-Au-Feu 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 …
From recipelink.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


RECIPE DETAIL PAGE | LCBO
Preheat the oven to 300°F (150°C). 2. Cut 2 cloves garlic into slivers. Mince andreserve the remaining garlic. With a slim,sharp knife, make incisions all over vealroast and insert 1 garlic sliver into each incision.Sprinkle veal all over with salt andpepper. 3. Heat 2 tbsp (25 mL) oil in a large flameproofcasserole over medium-high heat.
From lcbo.com


EASY POT AU FEU RECIPE - THERESCIPES.INFO
Chicken Pot-au-Feu Recipe | Martha Stewart tip www.marthastewart.com. Step 1 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. Step 2 Bring a medium saucepan of water to a boil. Add onions, and cook until skins soften, about 3 minutes. Remove ...
From therecipes.info


CHICKEN “POT AU FEU” – RECIPES NETWORK
2015-04-14 Ingredients. 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
From recipenet.org


POT AU FEU RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe . Vegetarian Burger Recipes Using Beans ... Chicken Casserole Recipes With Bisquick Turkey Pot Pie Recipe With Bisquick Topping Quick Cookie Recipes Quick Simple Cookie Recipes Quick Easy Desserts No Bake Bisquick Garlic Biscuits Recipe Easy Chef. Healthy Diet. …
From recipeschoice.com


CHICKEN POT-AU-FEU RECIPE - EASY KITCHEN
In Dutch oven place oil and heat to medium temperature. Add chicken and cook, turning, about 10 minutes or until brown on all sides. Add water, onion, carrots, celery, bouillon c…
From easykitchen.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #main-dish     #poultry     #chicken     #dietary     #one-dish-meal     #meat

Related Search