Chicken Pot-Au-Feu Recipe

Name: Chicken Pot-Au-Feu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 quarts chicken stock or low-sodium broth; One 3 1/2-pound chicken; 2 celery ribs, coarsely chopped; 1 large onion, coarsely chopped; 1 medium carrot, coarsely chopped; 6 garlic cloves; 10 whole black peppercorns; 10 thyme sprigs, plus 1 teaspoon chopped thyme; 12 baby carrots; 1/2 pound turnips, peeled and cut into 1-inch cubes; 1 cup frozen peas; 1/4 cup grainy mustard; Salt and freshly ground pepper; 1 medium zucchini (1/2 pound), cut into thin 1 1/2-inch sticks; 1 small shallot, thinly sliced; Comte Polenta

Servings: persons

3 quarts chicken stock or low-sodium broth
One 3 1/2-pound chicken
2 celery ribs, coarsely chopped
1 large onion, coarsely chopped
1 medium carrot, coarsely chopped
6 garlic cloves
10 whole black peppercorns
10 thyme sprigs, plus 1 teaspoon chopped thyme
12 baby carrots
1/2 pound turnips, peeled and cut into 1-inch cubes
1 cup frozen peas
1/4 cup grainy mustard
Salt and freshly ground pepper
1 medium zucchini (1/2 pound), cut into thin 1 1/2-inch sticks
1 small shallot, thinly sliced
Comte Polenta

1
In a large pot, combine the stock, chicken, celery, onion, chopped carrot, garlic, peppercorns and thyme sprigs and bring to a simmer over moderately high heat.
2
Reduce the heat to low and simmer, turning the chicken once, until it is cooked through, about 1 1/2 hours.
3
Transfer the chicken to a platter; let cool.
4
Strain the broth and return it to the pot.
5
Boil the broth over high heat, skimming occasionally, until reduced to 6 cups, about 12 minutes.
6
Cover the broth and keep it hot.
7
Remove the meat from the chicken and tear it into large pieces.
8
In a small saucepan of boiling water, cook the baby carrots until tender, about 5 minutes; using a slotted spoon, transfer them to a plate.
9
Repeat with the turnips, cooking them for 4 minutes, and the peas, cooking them for 1 minute.
10
In a large skillet, combine the chicken, baby carrots and 1 cup of the broth.
11
Cover and rewarm gently, then remove from the heat.
12
Stir the mustard into the remaining broth and season with salt and pepper.
13
Spoon the chicken and vegetables, including the raw zucchini, into large shallow bowls.
14
Sprinkle the chopped thyme and sliced shallot over the top, then ladle in enough hot broth to cover.
15
Add 2 pieces of the Comte Polenta to each bowl and serve.

888

kcal

Calories

Fat

170

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 quarts chicken stock or low-sodium broth, One 3 1/2-pound chicken, 2 celery ribs, coarsely chopped, 1 large onion, coarsely chopped, 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.

That's it — enjoy your meal!

Chicken Pot-Au-Feu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions