Vegetable and Chicken Pot-au-feu
Vegetable and Chicken Pot-au-feu

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, vegetable and chicken pot-au-feu. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Vegetable and Chicken Pot-au-feu is one of the most well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Vegetable and Chicken Pot-au-feu is something that I have loved my whole life. They’re nice and they look wonderful.

Pot-au-feu is the absolute funnest way to serve boiled food (not necessarily always the funnest food). It is traditionally made by boiling tough cuts of beef, maybe some marrow bones, and a bunch of vegetables all together in water, and then serving the resulting broth as an appetizer followed by a second course of the meat and vegetables with exciting sauces for dipping. Cover and rewarm gently, then remove from the heat.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook vegetable and chicken pot-au-feu using 16 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Vegetable and Chicken Pot-au-feu:
  1. Take 4 legs Chicken with bones (bone-in thigh or wings)
  2. Make ready 1 tbsp Olive oil
  3. Get 1 ★Salt
  4. Get 1 ★Roughly ground black pepper
  5. Make ready 1 ★Garlic powder
  6. Prepare 100 ml White wine
  7. Take 1 ☆Water
  8. Take 1 1/2 tsp ☆Salt
  9. Take 2 ☆Bay leaves
  10. Get 1 Parsley (for garnishing) (optional)
  11. Get Vegetables of your choice (for example):
  12. Take 2 Onions
  13. Prepare 2 Carrots
  14. Take 4 Potatoes
  15. Take 1/8 Cabbage
  16. Make ready 4 White mushrooms

This version is based around chicken and will help you practice your poaching skills. It's a long slow cook but very easy to make as you chuck in a variety of vegetables roughly chopped at different points. A lovely twist is to serve it with pistou (very similar to pesto and you can use this too). Wash the fingerling potatoes, pat dry, and season with olive oil spray and half of the salt, pepper, and fresh herbs.

Instructions to make Vegetable and Chicken Pot-au-feu:
  1. Evenly pierce the chicken in several places with a fork to allow the flavors to be absorbed. Cut the vegetables into large chunks.
  2. Heat olive oil in a large pot. Brown the chicken on the skin side first, then turn it over and season with the ingredients marked ★.
  3. Brown both sides thoroughly, then remove from the pot, transfer to a dish, and set aside.
  4. Lightly sauté the onions and carrots in the same pot. Add white wine to make it flavorful, and add the potatoes and the browned chicken.
  5. Add the ingredients marked ☆, bring to a boil, and then simmer over low heat. Add the cabbage and button mushrooms and continue to simmer until the vegetables are tender.
  6. I recommend serving it with a boiled egg, sour cream (for a rich and fresh flavor), or mustard (which goes great with the chicken).

It is important to remember that the pot au feu at its core is a simple family dish. So there is no expectations for fancy plating or anything of the sort. CHICKEN POT-AU-FEU WITH CARROTS, POTATOES AND LEEKS. Untie short ribs, remove gristle, and cut each piece in half. Adjust the seasoning of the broth with salt and pepper to taste.

So that’s going to wrap this up for this exceptional food vegetable and chicken pot-au-feu recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!