Chicken Pot Au Feu

Recipe by Sageca
READY IN: 5hrs 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement