Chicken Pot-Au-Feu – a delicious recipe with chicken, peppercorns, parsley sprigs, bay leaves, cubes, carrots. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
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.
2
Once the chicken is cooked through - pierce the thigh joint and any liquid
3
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.
4
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!
5
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.
180
kcal
Calories
2
g
Fat
27
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (3 lb) chicken, 8 peppercorns, 5 parsley sprigs, 2 bay leaves, and more.
Yes, Chicken Pot-Au-Feu falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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