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: 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

Servings: persons

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

1
Season and brown chicken well in a hot saute pan in 1-ounce canola oil.
2
Brown the carrots, celery, onion, garlic in the remaining oil.
3
Arrange these ingredients tightly in a 4 quart stock pot.
4
Add water so it just covers the ingredients, and season with salt and pepper.
5
Bring to a simmer, skim any foam fat or impurities with a ladle as they rise to the surface.
6
After 10 minutes add bay and thyme.
7
Simmer 15 minutes and add the potatoes.
8
Simmer another 20 minutes until potatoes and chicken are just done.
9
Remove vegetables, chicken and potatoes and arrange attractively on a platter.
10
Strain broth.

296

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 10 ingredients. The key ingredients include: 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, 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.

Chicken "Pot au Feu"

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