Best 11 Chicken Pot Au Feu Recipes

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Indulge in the comforting and hearty goodness of Chicken Pot-au-Feu, a classic French stew that embodies rustic charm and culinary excellence. This flavorful dish showcases succulent chicken pieces simmered in a savory broth infused with aromatic vegetables and herbs. The tender chicken and soft, flavorful vegetables create a symphony of textures and flavors that warm the soul. Dive into the rich history of this timeless dish and explore variations that range from traditional to modern, all while savoring the delectable essence of Chicken Pot-au-Feu.

Here are our top 11 tried and tested recipes!

CHICKEN POT-AU-FEU



Chicken Pot-au-Feu image

This classic French recipe calls for poussins, which are very small young chickens and produce tender meat.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 12

4 poussins (about 1 pound each), necks removed
Coarse salt and freshly ground pepper
16 sprigs fresh thyme
20 ounces pearl onions
3 quarts homemade or low-sodium store-bought chicken stock
2 cups dry white wine
1 pound baby or halved small carrots, peeled, tops trimmed
12 ounces baby red potatoes (halved if large)
3 celery stalks, cut on the diagonal into 2-inch pieces
6 garlic cloves, thinly sliced
10 black peppercorns
Fresh chervil, for garnish

Steps:

  • Rinse poussins; pat dry. Season with salt and pepper. Place 4 thyme sprigs into each cavity. Carefully tie legs together with kitchen twine. Set aside.
  • Bring a medium saucepan of water to a boil. Add onions, and cook until skins soften, about 3 minutes. Remove onions with a slotted spoon, and rinse. Trim root ends, and remove skins.
  • Stir together stock, wine, onions, carrots, potatoes, celery, garlic, peppercorns, and 2 teaspoons salt in a large, heavy stockpot. Bring to a boil over medium-high heat. Reduce heat to medium-low. Gently add poussins, breast side down. Cover, and cook 1 hour. Place a poussin in each of 4 serving bowls; divide broth and vegetables evenly among the bowls. Garnish each bowl with chervil, and sprinkle with pepper.

POT-AU-FEU



Pot-au-Feu image

Provided by Food Network

Categories     main-dish

Yield 8 servings

Number Of Ingredients 14

2 pounds boneless hunk of meat, either bottom round, beef rump, or shoulder of beef (chuck roast), tied
2 pounds beef short ribs, cut into pieces
3 to 4 quarts water, chicken or beef stock, or some combination
2 onions, peeled and stuck with cloves
2 carrots, peeled and halved
2 tomatoes, chopped
Bouquet garni wrapped in cheesecloth: parsley sprigs, bay leaf and sprigs of fresh thyme (or dried), 10 whole black peppercorns and 8 cloves peeled garlic
8 carrots, peeled and cut into 1 1/2-inch lengths
4 white turnips, peeled and cut into 1 1/2-inch chunks
8 boiling potatoes, scrubbed clean
2 pounds cabbage, cored and cut into wedges
Salt and freshly ground black pepper
Chopped parsley for garnish
Optional accompaniments: horseradish, cornichons, mustard, parsley vinaigrette or garlic mayonnaise

Steps:

  • In an 10 to 12 quart stock pot or soup kettle combine beef with short ribs and cover with stock or water by 4 inches. Bring to a boil over moderate heat; as the stock begins to boil, carefully skim all foam and scum from surface and discard. Reduce heat to low, skim again, then add onions, carrots, tomatoes and bouquet garni. Skim again; cover the pot, leaving the lid ajar and simmer as slowly as possible, skimming on occasion. Cook for 2 to hours or until meat is almost tender. Remove meats. Strain the liquid through a sieve lined with dampened double layer of cheesecloth. Discard seasoning vegetables and bouquet garni; remove surface fat. (If you do this on one day, before you finish the dish, store meat and liquid separately.)
  • Transfer stock to a clean pot. Return the meat to the liquid along with the carrots and turnips. Bring the liquid to a boil, season with salt and pepper and simmer for 30 minutes or until carrots, turnips and meats are tender. Meanwhile boil the potatoes separately (when done, leave in water off heat) and steam cabbage wedges separately for 8 minutes or until just tender.
  • To serve, degrease the liquid and season with salt and pepper. Remove meat from liquid, discard strings and carve into 1/4-inch slices, remove short rib bones and cut into chunks. Transfer slices of meat, a portion of potatoes, cabbage, carrots, turnips into a deep soup plate. Ladle liquid over the top and garnish with parsley; serve as main course soup.
  • Or, serve soup liquid first, garnished with parsley and serve meat, vegetables, potatoes and carrots as a second course, accompanied by 1 or more accompaniments and a good French bread.

CHICKEN POT-AU-FEU



Chicken Pot-au-Feu image

Provided by David Tanis

Categories     Soup/Stew     Chicken     Potato     Poultry     Vegetable     Poach     Celery     Carrot     Parsnip     Winter     Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 26

For chicken and vegetables
1 (4-lb) chicken (preferably organic)
1 teaspoon salt
1/2 teaspoon black pepper
1 bunch fresh thyme
2 qt chicken stock or canned broth
1 qt water
1 large onion stuck with 1 whole clove
1 head garlic, left unpeeled and halved horizontally
1 celery rib
1 Turkish or 1/2 California bay leaf
8 small leeks (1 1/2 lb; white and pale green parts only), root ends trimmed but leeks left intact
12 small (1 1/2- to 2-inch) boiling potatoes (1 1/4 lb)
12 small carrots (1 1/4 lb), peeled
8 small parsnips (1 1/4 lb), peeled
1 large celery root (1 3/4 lb), peeled with a paring knife and cut into 1/2-inch wedges
For green sauce
1 garlic clove
2 teaspoons capers, rinsed
1/2 teaspoon salt
2 cups chopped fresh flat-leaf parsley
2 cups coarsely chopped tender watercress sprigs
3/4 cup extra-virgin olive oil
Garnish: watercress sprigs
Special Equipment
an instant-read thermometer

Steps:

  • Poach chicken:
  • Pat chicken dry and sprinkle inside and out with salt and pepper. Stuff cavity with thyme and chill chicken, loosely covered, at least 3 hours (to allow seasoning to permeate meat).
  • Transfer chicken to a 7- to 8-quart heavy pot, then add stock, water, onion, garlic, celery rib, and bay leaf and bring to a boil. Reduce heat and gently simmer chicken, covered, until juices run clear when a thigh is pierced with a skewer and thermometer inserted into thickest part of a thigh (do not touch bone) registers 170°F, about 45 minutes. Transfer chicken to a large platter and let stand, loosely covered with foil, 20 minutes. Reserve cooking liquid in pot, uncovered, and discard onion, celery, garlic, and bay leaf.
  • Prepare leeks and potatoes while chicken cooks:
  • Starting about 1/2 inch from root end, make a lengthwise cut through middle of each leek (keep leek intact). Wash leeks well under cold running water and drain. Halve potatoes.
  • Cook vegetables while chicken stands:
  • Bring chicken cooking liquid to a boil, then add leeks, potatoes, carrots, parsnips, and celery root and simmer, partially covered, until tender, about 20 minutes. Carefully transfer vegetables with a slotted spoon to platter with chicken and keep warm, loosely covered with foil. (Reserve cooking liquid for another use if desired cool, uncovered, then chill, covered.)
  • Make sauce while vegetables cook:
  • Mash garlic and capers to a paste with salt using a mortar and pestle (or mince and mash with a large heavy knife). Transfer to a food processor and pulse with parsley and watercress until herbs are finely chopped. With motor running, add oil in a slow stream and process until smooth. Season sauce with salt and pepper.
  • Serve chicken and vegetables with sauce.

CHICKEN "POT AU FEU"



Chicken

Provided by Food Network

Yield 4 servings

Number Of Ingredients 10

2 whole chicken breasts bone in, skin on
2 ounces canola oil
2 large carrots cut into large bias slices
2 bunches celery, hearts or center portion only, cut in half
2 onions, cut in half
4 cloves garli,c cut in half
1 teaspoon dried thyme
2 dried bay leaves
2 large new potatoes, cut into 1/4-inch pieces
Salt and pepper

Steps:

  • Season and brown chicken well in a hot saute pan in 1-ounce canola oil. Brown the carrots, celery, onion, garlic in the remaining oil. Arrange these ingredients tightly in a 4 quart stock pot. Add water so it just covers the ingredients, and season with salt and pepper. Bring to a simmer, skim any foam fat or impurities with a ladle as they rise to the surface. After 10 minutes add bay and thyme. Simmer 15 minutes and add the potatoes. Simmer another 20 minutes until potatoes and chicken are just done. Remove vegetables, chicken and potatoes and arrange attractively on a platter. Strain broth.

CHICKEN POT-AU FEU



Chicken Pot-au Feu image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 15

8 fingerling potatoes
Olive oil cooking spray
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 teaspoons fresh herb mix (equal parts finely chopped fresh basil, oregano, flat-leaf parsley, and thyme)
1 medium zucchini
4 (4-ounce) chicken or pheasant breasts, skin removed
1/4 teaspoon extra-virgin olive oil
1 leek (white part only), cut in 1/2 lengthwise, cut into 1/2-inch slices
8 baby carrots
1 cup morel or small crimini mushrooms
1 teaspoon minced garlic
1/2 cup white wine
2 cups chicken stock, or canned chicken broth
4 cups chopped Swiss chard

Steps:

  • Preheat the oven to 400 degrees F.
  • Wash the fingerling potatoes, pat dry, and season with olive oil spray and half of the salt, pepper, and fresh herbs. Place the potatoes on a baking sheet and roast for 10 minutes or until soft to the touch.
  • Slice the zucchini in thirds crosswise; slice each piece into quarters lengthwise. For a classic French presentation, round the angled sides to form 12 oval sticks
  • Season the chicken with the remaining 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1 teaspoon herbs. Heat a saute pan over medium-high heat and add the olive oil to lightly coat the bottom of the pan. Sear the chicken breasts on 1 side for about 2 minutes and turn over. Add the leeks, carrots, mushrooms, zucchini, and garlic. Cook, stirring constantly, for 1 minute to sear the vegetables. Add the white wine, and boil until the wine is reduced by half, about 2 minutes. Stir in the stock and bring to boil. Reduce heat and simmer until the chicken is cooked through, 7 to 10 minutes. Add the Swiss chard to 1 side of the pan to braise the greens in the cooking liquid, about 1 minute.
  • To serve: Place 1/2 cup of the Swiss chard in the center of 4 large soup bowls. Slice each chicken breast on an angle into 5 pieces. Arrange the chicken on top of the Swiss chard. Divide the vegetables among the 4 bowls and ladle the broth around the vegetables.

Nutrition Facts : Calories 290, Fat 2.5 grams, SaturatedFat 0.5 grams, Cholesterol 80 milligrams, Sodium 500 milligrams, Carbohydrate 25 grams, Fiber 4 grams, Protein 37 grams

CHICKEN POT-AU-FEU



Chicken Pot-Au-Feu image

The classic chicken pot-au-feu is the ultimate in French style comfort food. Delicious and low in fat, this easy recipe is a great base for adding extra flavours and vegetables. You could also put in cooked lentils or chickpeas. This is a perfect dish to eat when you have a cold or the flu. You could also add a dollop of pesto if you like.

Provided by English_Rose

Categories     One Dish Meal

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 9

1 (3 lb) chicken
8 peppercorns
5 parsley sprigs
2 bay leaves
1 small rutabaga, cut into large cubes
3 large carrots, cut into large cubes
3 leeks, sliced diagonally
1 tablespoon fresh parsley, chopped
1 tablespoon fresh tarragon, chopped

Steps:

  • Remove any string from the chicken and place in a large, lidded pan. Cover with water and add the peppercorns, parsley stalks and bay leaves. Bring to the boil, then skim the surface, reduce to a simmer, cover and cook for 45 minutes to 1 hour.
  • Once the chicken is cooked through - pierce the thigh joint and any liquid
  • should run clear - remove to a dish. Add the swede, carrots and leeks (you can add extra veg here, such as onion, turnip or little chunks of potato) to the stock and simmer for 20 minutes.
  • Meanwhile, take off the skin of the chicken, discard and pull off the cooked flesh. It's nice to leave it in big pieces and it may help to have rubber gloves on as the chicken will be hot!
  • Return the chicken flesh to the stock pan, bring it back to the boil, add the chopped parsley and tarragon, then ladle into large warmed soup dishes. You could also add a dollop of pesto if you like.

Nutrition Facts : Calories 512.3, Fat 31.6, SaturatedFat 9, Cholesterol 155.2, Sodium 197.5, Carbohydrate 15.4, Fiber 2.9, Sugar 5.1, Protein 40.4

CHICKEN POT-AU-FEU



Chicken Pot-Au-Feu image

"Pot on fire" is the literal translation of this French phase but in food terms it refers to a French dish of meat and vegetables simmered together creating a flavorful broth. These classic French flavors unite in our surprisingly delicious first course soup. There are plenty of flavors you'll recognize and some you won't. That's because in addition to chicken, leeks, carrots, chicken broth, and wine, we're adding rutabaga and turnips. The result is a clean, fresh tasting soup that's very skinny. One serving contains 142 calories and 4 grams of fat. A regular recipe contains 294 calories and 14 grams of fat.

Provided by Nancy Fox

Categories     Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon extra virgin olive oil
2 cups mushrooms, quartered
1/2 cup leek, chopped
1/2 cup carrot, chopped
1/2 cup rutabaga, chopped
1/2 cup turnip, chopped
1 garlic clove, thinly sliced
1/2 cup white wine
4 cups reduced-sodium chicken broth
2 cups cooked chicken breasts
1 1/2 teaspoons fresh thyme, chopped
1 dash fresh pepper
thyme, springs (to garnish)

Steps:

  • In a large pan over medium heat add 1½ teaspoons olive oil and mushrooms. Sauté about 5 minutes until golden. Remove mushrooms from pan and set aside.
  • Add the remaining 1½ teaspoons olive oil to the pan and heat over med-high heat. Add the leeks, carrots, rutabaga, turnips, and garlic and sauté 5 minutes. Stir in wine and continue to cook until liquid is reduced to ¼ cup, about 1 minute.
  • Add the mushrooms, broth, chicken, thyme, and pepper. Bring to a boil, reduce heat and simmer uncovered for about 15 minutes or until vegetables are tender.
  • Garnish with thyme springs.

Nutrition Facts : Calories 176.7, Fat 7, SaturatedFat 1.6, Cholesterol 39.2, Sodium 101.3, Carbohydrate 7.3, Fiber 1.1, Sugar 2.8, Protein 18.4

CHICKEN POT-AU-FEU WITH CARROTS, POTATOES AND LEEKS



Chicken Pot-au-Feu With Carrots, Potatoes and Leeks image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h

Yield Four servings

Number Of Ingredients 12

2 teaspoons olive oil
1 chicken, about 3 pounds, cut into serving pieces
6 cups chicken broth, homemade or low-sodium canned
1 teaspoon coriander seeds, crushed
2 cloves garlic, peeled and thinly sliced
1 medium-size onion, peeled and quartered
4 small carrots, peeled and cut into 2-inch lengths
8 small new potatoes, halved
4 leeks, white and light green parts only, washed and cut into 2-inch pieces
1 teaspoon salt, plus more to taste
Freshly ground pepper to taste
2 teaspoons chopped Italian parsley

Steps:

  • Heat the olive oil in a large, wide pot over medium-high heat. Add the chicken and sear until browned, about 4 minutes per side. Remove from the pot and set aside. Place the chicken broth, coriander seeds and garlic in the pot and bring to the boil. Add the chicken, lower the heat, partially cover and simmer for 20 minutes.
  • Add the onion, carrots, potatoes, leeks and 1 teaspoon of salt, partially cover and simmer until the chicken and vegetables are tender, about 30 minutes. Season with additional salt and pepper if needed. Divide the chicken and vegetables among 4 large bowls, ladle the broth over them, sprinkle with parsley and serve.

CHICKEN POT AU FEU



Chicken Pot Au Feu image

This is an old French Canadian recipe. My mother used to make this and I have been making it for my family.True comfort food. We call it "Bouilli". This same recipe is made using 3 pounds stewing beef that you brown and add to the second part of the meal. No need to make a broth. Make this when all the vegetables are in season.

Provided by Sageca

Categories     One Dish Meal

Time 5h45m

Yield 6 serving(s)

Number Of Ingredients 17

3 quarts water
2 teaspoons instant chicken bouillon granules
1 (3 lb) roasting chickens
2 celery ribs, coarsely chopped
1 large onion, coarsely chopped
1 medium carrot, coarsely chopped
5 whole black peppercorns
1/4 teaspoon chopped thyme
chopped parsley
1/2 teaspoon salt
2 medium onions, coarsely chopped
6 carrots, cut in 1/2
1/2 lb turnip, peeled and cut in 3-inch pieces
4 cups yellow beans, left whole
6 potatoes, cut in 1/2
3 celery ribs, cut in 2-inch pieces
salt & freshly ground black pepper

Steps:

  • 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.

Nutrition Facts : Calories 582.6, Fat 24.1, SaturatedFat 6.8, Cholesterol 107.2, Sodium 810.5, Carbohydrate 60.2, Fiber 11.7, Sugar 11, Protein 33.1

CHICKEN POT-AU-FEU



Chicken Pot-Au-Feu image

Make and share this Chicken Pot-Au-Feu recipe from Food.com.

Provided by katie in the UP

Categories     One Dish Meal

Time 22m

Yield 4 serving(s)

Number Of Ingredients 10

2 yukon gold potatoes, cut into 1 inch strips
16 ounces boneless skinless chicken breasts
1 leek, halved lengthwise and cut into 1/2 inch slices
12 baby carrots
1 cup mushroom, fresh and sliced
1 teaspoon garlic, minced
1 teaspoon fines herbes
1/2 cup dry white wine
2 cups reduced-sodium fat-free chicken broth
2 cups swiss chard, chopped

Steps:

  • Preheat oven to 435 degrees.
  • Spray potatoes with olive oil spray; and season with salt and pepper.
  • Transfer potatoes to a baking sheet and roast 12 minutes.
  • Meanwhile, salt and pepper both sides of chicken. spray a large nonstick skillet with cooking spray and set over high heat. Add chicken and sear 1 minute per side. Add leek, carrots, mushrooms, garlic and herbs; cook 1 minute. Add wine and simmer 1 minute, until liquid reduces to 1/4 cup. Add broth and simmer 5 minutes. Add chard to one side of pan and simmer 1 minute, until chicken is cooked through and greens are wilted.
  • To serve, place chard in the bottom of 4 bowls. Slice chicken into 5 pieces each and arrange atop chard. Put potatoes and remaining vegetables around chicken and ladle remaining broth on top.

Nutrition Facts : Calories 240.7, Fat 1.7, SaturatedFat 0.4, Cholesterol 65.8, Sodium 145.1, Carbohydrate 21.6, Fiber 2.6, Sugar 3.7, Protein 28.9

CHICKEN, SAUSAGE AND VEGETABLE POT-AU-FEU



Chicken, Sausage and Vegetable Pot-Au-Feu image

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

Provided by Iron Mike

Categories     European

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 19

2 tablespoons olive oil
1 1/4 lbs smoked sausage, cut into 4-inch pieces
6 chicken legs
6 chicken thighs
1/2 teaspoon salt
1/2 teaspoon fresh ground white pepper
1 tablespoon minced garlic
1 large Spanish onion, minced
4 (14 1/2 ounce) cans low sodium chicken broth
5 small turnips, peeled, each stuck with a clove
5 small zucchini, cut into 1-inch chunks
1/2 small cabbage, cut into 6 wedges
12 small red potatoes
6 medium carrots, peeled, cut into 1-inch chunks
1 bay leaf
2/3 cup whipping cream, whipped to soft peaks
1/4 cup Dijon mustard
1/4 cup horseradish, well drained
1/8 teaspoon sugar

Steps:

  • 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.

Nutrition Facts : Calories 1393.6, Fat 81.9, SaturatedFat 27.9, Cholesterol 318.3, Sodium 2177.7, Carbohydrate 81, Fiber 11.9, Sugar 14.6, Protein 84

Tips:

  • Choose a high-quality chicken for the best flavor. A free-range or organic chicken is a good option.
  • Use a variety of vegetables in your pot au feu. This will add flavor and nutrients to the dish.
  • Don't be afraid to experiment with different herbs and spices. This is a great way to customize the dish to your liking.
  • Serve the pot au feu with a crusty bread or rice. This will help to soak up the delicious broth.

Conclusion:

Chicken pot au feu is a classic French dish that is perfect for a cold winter day. It is a hearty and flavorful soup that is made with chicken, vegetables, and herbs. This dish is also very easy to make, and it is a great way to use up leftover chicken. If you are looking for a delicious and comforting soup, then you should definitely try chicken pot au feu.

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