Chicken, Sausage and Vegetable Pot-Au-Feu

Recipe by Iron Mike
READY IN: 1hr 5mins




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