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

Name: Chicken Pot-au-Feu With Carrots, Potatoes and Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Heat the olive oil in a large, wide pot over medium-high heat.
2
Add the chicken and sear until browned, about 4 minutes per side.
3
Remove from the pot and set aside.
4
Place the chicken broth, coriander seeds and garlic in the pot and bring to the boil.
5
Add the chicken, lower the heat, partially cover and simmer for 20 minutes.
6
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.
7
Season with additional salt and pepper if needed.
8
Divide the chicken and vegetables among 4 large bowls, ladle the broth over them, sprinkle with parsley and serve.

787

kcal

Calories

Fat

Carbs

123

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

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Chicken Pot-au-Feu With Carrots, Potatoes and Leeks 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!