Chicken Pot-Au-Feu
- Ready In:
- 1hr 50mins
- Ingredients:
- 12
- Yields:
-
2 casseroles
- Serves:
- 8
ingredients
- 16 chicken thighs or 8 chicken legs
- salt and pepper
- 2 tablespoons olive oil, divided
- 2 medium onions, quartered and sliced in 1/4-inch strips
- 3 garlic cloves, minced
- 3 cups carrots, sliced in 1/4th-inch rounds
- 1 cup celery, sliced in 1/4th-inch pieces
- 1 1⁄2 tablespoons fresh thyme or 1 1/2 teaspoons dried thyme
- 1⁄3 cup all-purpose flour
- 1 1⁄2 cups dry white wine
- 2 cups chicken broth
- 1⁄2 cup port wine
directions
- Set aside two 2-quart casserole dishes, or two large disposable freezer containers. (For small families, this recipe will make three or four meals; adjust number and size of pans accordingly).
- Skin chicken pieces and remove fat. Sprinkle with salt and pepper.
- Add 1 tablespoon olive oil to large frying pan or dutch oven. When hot, add one-half the chicken pieces and brown on all sides. Remove chicken to prepared baking pans and allow to cool.
- Add remaining tablespoon of olive oil to the frying pan, and stir in onions and garlic. Sauté over medium-high heat until golden, stirring frequently. Stir in carrots, celery and thyme, and sauté until the vegetables are soft, about 5 minutes. Stir often. Using a slotted spoon, divide vegetables among the casserole dishes or freezer containers; retain juices in pan.
- Return frying pan to heat, and add flour. Stir vigorously to blend flour, over medium-high heat, until flour mixture begins to brown. Slowly whisk in chicken broth, white wine and port wine. Stir until boiling and slightly thickened.
-
Pour sauce over chicken and vegetables. Cover and freeze. Mark containers with recipe name, date of preparation, and these reheating instructions:
- Thaw in refrigerator before use. Bake, covered, in 375-degree oven until chicken is no longer pink near the bone, about 1 1/2 hours.
- Tip for extended storage: Freeze Chicken Pot-au-Feu overnight in freezer containers slightly smaller than covered casserole pans. When frozen hard, remove from disposable freezer containers and seal using a Foodsaver-brand vacuum food storage bag. Removing all air from the storage bag extends food quality 3 to 5 times.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<p>I live in Bergen, Norway, with my American husband.We have 2 daughters, Emma (born in 2001) and Sara (born in 2003) <br /> <br />I worked full time as a consultant at a publishing house, but decided to change careers and am now working as a consultant at<span style=color: #000000;> the Norwegain Public Roads Administration. The main reason for me to join this site is that my husband and I both need help figuring out how to ake good, quality, healthy meals for our family that does not involving using a lot of time we don't have!</span></p>
<p>Other then that, I love photographing (have a Nikond D90), writing, films, reading books, hiking, being outside with my kids, do arts and crafts with the kids, traveling (which we do a lot).</p>