Indulge in a hearty and comforting classic French dish, Chicken Pot-au-Feu, elevated with succulent chicken, tender vegetables, and a rich broth. This traditional French stew combines the goodness of chicken, carrots, potatoes, leeks, and flavorful herbs, simmered together to create a symphony of flavors. Discover the art of preparing this delectable dish through our carefully curated collection of recipes, each offering unique variations to tantalize your taste buds. From the classic Chicken Pot-au-Feu recipe that stays true to its traditional roots to exciting variations like the Chicken Pot-au-Feu with Bacon and Mushrooms, the Chicken Pot-au-Feu with Sausage and Cabbage, and the vibrant Chicken Pot-au-Feu with Tomatoes and Herbs, you'll find a recipe that perfectly suits your palate. Embark on a culinary journey with Chicken Pot-au-Feu and savor the warmth and nourishment it brings to your table.
Here are our top 11 tried and tested recipes!
CHICKEN POT-AU-FEU
Provided by Food Network Kitchen
Time 1h50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Tie half of the parsley together with twine. Place in a large pot over medium heat along with the broth, cinnamon stick, peppercorns, allspice, coriander and 1 1/2 teaspoons salt. Cover and simmer 10 minutes.
- Tie the leeks together with twine and add to the pot. Add the carrots, turnips and water to cover, if necessary. Bring to a boil, then reduce to a simmer and cook until the vegetables are tender, about 15 minutes. Transfer the vegetables to a bowl with a slotted spoon; untie the leeks.
- Add the chicken to the pot, cover and poach over low heat until firm, about 20 minutes. Transfer the chicken to a cutting board, reserving the broth; remove the skin and shred the meat.
- Heat the olive oil in a skillet over medium heat. Add the winter greens and cook until wilted, about 5 minutes. Add 1 cup of the reserved broth and cook until the greens are tender, about 5 more minutes. Season with salt.
- Strain the remaining broth, return to the pot and simmer 10 minutes. Meanwhile, chop the remaining half of the parsley. Season the broth with salt and pepper. Add the leeks, carrots and turnips and heat through, then divide among bowls along with the chicken and greens. Ladle the broth on top. Sprinkle with the chopped parsley.
Nutrition Facts : Calories 429 calorie, Fat 14.5 grams, SaturatedFat 3 grams, Cholesterol 116 milligrams, Sodium 961 milligrams, Carbohydrate 27 grams, Fiber 7.5 grams, Protein 51 grams, Sugar 10 grams
CHICKEN POT-AU-FEU
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
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 POT-AU FEU
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"
Provided by Food Network
Yield 4 servings
Number Of Ingredients 10
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.
POT AU FEU
Provided by Food Network
Categories main-dish
Time 4h55m
Yield 6 huge servings
Number Of Ingredients 17
Steps:
- Bring water to boil in large pot. Add soup and marrow bones and simmer 3 hours, skimming frequently, adding ice water occasionally to aid skimming. Add beef and herbs and simmer 1 more hour.
- Remove bones and discard. Boil stock and add the turnip, carrots, leeks and potatoes. Pierce onions with cloves and add to pot. Skewer garlic clove with pick and add to pot. Add salt and pepper and let cook 10 minutes or until vegetables are tender. Add cabbage and coriander; cook 20 minutes. Serve immediately.
CHICKEN POT-AU-FEU
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.
VEGETABLE POT AU FEU
This vegetable dish is good served with cornichons, tiny sour onions, hot mustard, mayonnaise; and French bread. The broth is usually reserved for the next day, when it is cooked with tiny pasta to make a rich soup. This recipe was adapted from "France, The Vegetarian Table".
Provided by lynnski LA
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large soup pot, combine the broth, water, salt, pepper and peppercorns.
- Tie the bay leaves, parsley, and thyme together using kitchen string to make a bouquet garni.
- Add it to the pot, along with the carrots, leeks, onions,turnips, potatoes and parsnips.
- Bring to a boil over medium heat.
- Reduce the heat to low, cover and simmer for 20 minutes.
- Add the celery hearts, re-cover, and simmer for another 20 minutes.
- Then remove the cover and simmer until all the vegetables are tender but still hold their shape, about 20 minutes longer.
- Remove the vegetables and arrange on a platter, (reserve broth for another use).
- Serve veggies with cornichons, tiny onions, mustard or horseradish and mayonnaise in small bowls; and french bread (all optional).
Nutrition Facts : Calories 138.3, Fat 0.5, SaturatedFat 0.1, Sodium 659.4, Carbohydrate 32, Fiber 5, Sugar 7.7, Protein 3.4
CHICKEN POT-AU-FEU
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
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
CREAMY POTATO, CARROT, AND LEEK SOUP
Ever since a trip to Ireland in 2001 I have wanted to recreate a leek soup I enjoyed in a small village restaurant. This is what I came up with and even my husband thinks I nailed it. My kids will eat this because it is smooth and they are not turned off by any particular ingredient.
Provided by Andrea Luhman
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 10
Steps:
- Melt butter in a stock pot over medium-high heat. Cook and stir leeks and celery in butter until softened, 3 to 5 minutes. Pour chicken broth and vegetable broth into the pot; add potatoes, carrots, salt, and bay leaf.
- Bring the mixture to a boil and cook until the potatoes and carrots are soft, about 20 minutes. Remove and discard bay leaf.
- Blend soup with an immersion blender until smooth. Stir cream into the soup, reduce heat to medium-low, and simmer soup until thickened, about 20 minutes.
Nutrition Facts : Calories 416.1 calories, Carbohydrate 64 g, Cholesterol 50.9 mg, Fat 15 g, Fiber 9.2 g, Protein 8.6 g, SaturatedFat 8.8 g, Sodium 1413.3 mg, Sugar 8.7 g
CHICKEN POT-AU-FEU
"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
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
POT AU FEU
This hearty stew throws in everything but the kitchen sink. You should have leftovers.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 29
Steps:
- Preheat oven to 425 degrees. Arrange veal bones in a heavy-bottomed roasting pan. Place in oven and roast, turning occasionally, until light golden brown, about 1 hour.
- Transfer veal bones to a 20-quart stockpot. Tie up each short rib with kitchen string. Add short ribs, brisket, and enough cold water to cover the meats (about 6 1/2 quarts). Bring to a boil over high heat. Reduce heat to medium, and skim off any fat and scum that form on the surface. Simmer for 30 minutes, skimming as necessary.
- Trim dark-green tops from leeks, and reserve them. Cut leek bottoms in half lengthwise, and place in a bowl of cold water. Soak for 10 minutes to rid them of sand. Lift out, drain, and set aside. Add onions, 2 medium carrots, half the leeks, and 1 tablespoon salt to the stockpot. Wrap thyme, garlic, white and black peppercorns, cloves, parsley stems, and bay leaves in cheesecloth, tie with kitchen string, and add to stockpot along with 1 quart water. Return to a boil, reduce heat to medium low, and let simmer. After 1 hour and 15 minutes, turn on oven to 425 degrees. and preheat for 15 minutes.
- Prepare chicken: rinse it inside and out, pat dry, tie the legs together with kitchen string, and tuck wing tips underneath body. Place in a roasting pan, and roast until golden brown, about 30 minutes. Transfer to the simmering stockpot, and add water to cover (about 3 quarts). Bring to a boil, reduce heat to medium, and simmer for 45 minutes (the stock should simmer a total of 2 hours and 45 minutes), skimming the surface as necessary. If the chicken cannot be completely immersed in the water, turn it after 20 minutes to ensure even cooking.
- Remove stockpot from heat. Remove the meat and chicken from the stockpot; set meats aside. Strain the broth into a large bowl through a cheesecloth-lined sieve, and discard solids. Let meat and broth cool, and refrigerate them overnight.
- Continue the preparation the next day. Heat oven to 375 degrees. Rub salt on cut sides of marrow bones. Rinse the reserved leek tops in cold water, and cut into 20 strips, 1/2 inch by 9 inches. Crisscross 2 strips of leek tops over each marrow bone, and bind with kitchen string. Place marrow bones in a small roasting pan, and add just enough cold water to cover (about 1 1/2 cups). Cover roasting pan with aluminum foil, and bake until marrow is opaque, about 1 hour. Remove from oven, keep covered, and set aside.
- Meanwhile, remove broth from refrigerator, and skim off any fat that has solidified on the surface. Return the broth to the 20-quart stockpot, and bring to a boil. Add remaining leeks, and cook over medium-high heat for 25 minutes. Adjust seasoning with salt and pepper to taste. Add brisket, short ribs, chicken (cut in half), celery hearts, baby carrots, and potatoes, and cook until vegetables are tender, about 20 minutes more.
- Meanwhile, bring a large pot of salted water to a boil. Add haricots verts, and cook until tender but still slightly crunchy, about 3 minutes. Remove with a slotted spoon, and set aside in a medium bowl; cover with aluminum foil. To the same water, add cabbage, and cook over medium-high heat for about 15 minutes. Add turnips and cook until both are tender, about 15 more minutes. Drain, cut each cabbage wedge in half, and set aside in a large bowl; cover with aluminum foil to keep warm.
- Slice baguette diagonally into 1/2-inch slices, and toast on a baking sheet in the heated oven until golden brown, about 10 minutes.
- When all the vegetables are tender and the meats and chicken are warmed through, remove meats and chicken from broth. Prepare the meats and potatoes for serving (and keep them, covered, in a warm oven while you complete the process): slice the brisket into 1/4-inch slices. Remove bones from chicken breast; cut each half into three pieces, and cut legs from thighs. Untie short ribs, remove gristle, and cut each piece in half. Cut potatoes into 1/4-inch slices. Adjust the seasoning of the broth with salt and pepper to taste. Divide meats, chicken, marrow bones, vegetables, and broth among eight serving bowls. Serve immediately with toasted bread, mustard, olives, cornichons, horseradish, and salt. Strain any remaining broth through a fine-mesh strainer, and freeze for future use.
Tips:
- Choose a high-quality chicken: A free-range or organic chicken will yield the best flavor.
- Use a variety of vegetables: This recipe calls for carrots, potatoes, and leeks, but you can also add other root vegetables, such as parsnips or turnips.
- Season the chicken generously: Don't be afraid to use plenty of salt and pepper, as well as other herbs and spices, such as thyme, rosemary, or sage.
- Brown the chicken before simmering: This will help to develop a rich flavor.
- Simmer the chicken and vegetables gently: Don't let the liquid boil, as this will toughen the chicken.
- Let the chicken and vegetables cool slightly before serving: This will make them easier to handle.
Conclusion:
Chicken pot au feu is a classic French dish that is perfect for a cold winter day. It is a hearty and flavorful stew that is made with chicken, vegetables, and herbs. This recipe is easy to follow and can be tailored to your own taste preferences. Serve it with a side of crusty bread or mashed potatoes for a complete meal.
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