Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chicken, Sausage and Vegetable Pot-Au-Feu Recipe
    Lost? Site Map

    Chicken, Sausage and Vegetable Pot-Au-Feu

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    25 mins

    40 mins

    Iron Mike's Note:

    This serves as a nice Sunday dinner or for casual entertaining of friends. Relatively simple one pot dish. Pot-au-feu means "pot on the fire" but the name refers to a hearty, family-style French dish of meat. This was originally from Chicago Tribune Tribune's Food & Drink.com

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Horseradish Cream (for serving)

    Directions:

    1. 1
      Directions for Horseradish cream. Prep time: 10 minutes.
    2. 2
      Combine cream, mustard, horseradish and sugar in small bowl. Taste; adjust as desired. Can be made 2 days ahead and refrigerated.
    3. 3
      Directions for Chicken, sausage and vegetable pot-au-feu.
    4. 4
      Heat oil in 6-quart pot over medium-high heat. Add sausages stirring frequently until beginning to brown, about 3 minutes.
    5. 5
      Remove from sausages pot and set aside.
    6. 6
      Add chicken, salt and pepper to pot; sear on all sides, about 5 minutes.
    7. 7
      Push chicken to side of pot; add garlic and minced onions to cleared side of pot. Cook, stirring, until softened, about 3 minutes.
    8. 8
      Add 3 1/2 cans broth, turnips, zucchini, cabbage, potatoes, carrots and bay leaf. Heat to boiling over high heat; reduce heat to simmer.
    9. 9
      Cook, covered, until vegetables are tender, about 25 minutes.
    10. 10
      Add reserved sausages and more broth, if needed, during last 10 minutes of cooking.
    11. 11
      Taste and adjust seasoning if required.
    12. 12
      Serve from pot or transfer vegetables to warm platter.
    13. 13
      Skim fat from broth (gravy strainer works well) and moisten meat and vegetables with some broth.
    14. 14
      Pass remaining broth and horseradish cream separately.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Chicken, Sausage and Vegetable Pot-Au-Feu

    Serving Size: 1 (1318 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1393.5
     
    Calories from Fat 737
    52%
    Total Fat 81.9 g
    126%
    Saturated Fat 27.9 g
    139%
    Cholesterol 318.2 mg
    106%
    Sodium 2177.6 mg
    90%
    Total Carbohydrate 80.9 g
    26%
    Dietary Fiber 11.9 g
    47%
    Sugars 14.5 g
    58%
    Protein 83.9 g
    167%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes