Chicken, Sausage And Vegetable Pot-Au-Feu Recipe

Name: Chicken, Sausage And Vegetable Pot-Au-Feu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 1/4 lbs smoked sausage, cut into 4-inch pieces; 6 chicken legs; 6 chicken thighs; 1/2 teaspoon salt; 1/2 teaspoon fresh ground white pepper; 1 tablespoon minced garlic; 1 large Spanish onion, minced; 4 (14 1/2 ounce) cans low sodium chicken broth; 5 small turnips, peeled, each stuck with a clove; 5 small zucchini, cut into 1-inch chunks; 1/2 small cabbage, cut into 6 wedges; 12 small red potatoes; 6 medium carrots, peeled, cut into 1-inch chunks; 1 bay leaf; Horseradish Cream (for serving); 2/3 cup whipping cream, whipped to soft peaks; 1/4 cup Dijon mustard; 1/4 cup horseradish, well drained; 1/8 teaspoon sugar

Servings: persons

2 tablespoons olive oil
1 1/4 lbs smoked sausage, cut into 4-inch pieces
6 chicken legs
6 chicken thighs
1/2 teaspoon salt
1/2 teaspoon fresh ground white pepper
1 tablespoon minced garlic
1 large Spanish onion, minced
4 (14 1/2 ounce) cans low sodium chicken broth
5 small turnips, peeled, each stuck with a clove
5 small zucchini, cut into 1-inch chunks
1/2 small cabbage, cut into 6 wedges
12 small red potatoes
6 medium carrots, peeled, cut into 1-inch chunks
1 bay leaf
Horseradish Cream (for serving)
2/3 cup whipping cream, whipped to soft peaks
1/4 cup Dijon mustard
1/4 cup horseradish, well drained
1/8 teaspoon sugar

1
Directions for Horseradish cream. Prep time: 10 minutes.
2
Combine cream, mustard, horseradish and sugar in small bowl. Taste; adjust as desired. Can be made 2 days ahead and refrigerated.
3
Directions for Chicken, sausage and vegetable pot-au-feu.
4
Heat oil in 6-quart pot over medium-high heat. Add sausages stirring frequently until beginning to brown, about 3 minutes.
5
Remove from sausages pot and set aside.
6
Add chicken, salt and pepper to pot; sear on all sides, about 5 minutes.
7
Push chicken to side of pot; add garlic and minced onions to cleared side of pot. Cook, stirring, until softened, about 3 minutes.
8
Add 3 1/2 cans broth, turnips, zucchini, cabbage, potatoes, carrots and bay leaf. Heat to boiling over high heat; reduce heat to simmer.
9
Cook, covered, until vegetables are tender, about 25 minutes.
10
Add reserved sausages and more broth, if needed, during last 10 minutes of cooking.
11
Taste and adjust seasoning if required.
12
Serve from pot or transfer vegetables to warm platter.
13
Skim fat from broth (gravy strainer works well) and moisten meat and vegetables with some broth.
14
Pass remaining broth and horseradish cream separately.

1108

kcal

Calories

Fat

Carbs

121

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 20 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 1/4 lbs smoked sausage, cut into 4-inch pieces, 6 chicken legs, 6 chicken thighs, and more.

Yes, Chicken, Sausage And Vegetable 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, Sausage And Vegetable Pot-Au-Feu

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