Chicken Pot Au Feu Recipes

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CHICKEN POT-AU FEU



Chicken Pot-au Feu image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 15

8 fingerling potatoes
Olive oil cooking spray
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 teaspoons fresh herb mix (equal parts finely chopped fresh basil, oregano, flat-leaf parsley, and thyme)
1 medium zucchini
4 (4-ounce) chicken or pheasant breasts, skin removed
1/4 teaspoon extra-virgin olive oil
1 leek (white part only), cut in 1/2 lengthwise, cut into 1/2-inch slices
8 baby carrots
1 cup morel or small crimini mushrooms
1 teaspoon minced garlic
1/2 cup white wine
2 cups chicken stock, or canned chicken broth
4 cups chopped Swiss chard

Steps:

  • Preheat the oven to 400 degrees F.
  • Wash the fingerling potatoes, pat dry, and season with olive oil spray and half of the salt, pepper, and fresh herbs. Place the potatoes on a baking sheet and roast for 10 minutes or until soft to the touch.
  • Slice the zucchini in thirds crosswise; slice each piece into quarters lengthwise. For a classic French presentation, round the angled sides to form 12 oval sticks
  • Season the chicken with the remaining 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1 teaspoon herbs. Heat a saute pan over medium-high heat and add the olive oil to lightly coat the bottom of the pan. Sear the chicken breasts on 1 side for about 2 minutes and turn over. Add the leeks, carrots, mushrooms, zucchini, and garlic. Cook, stirring constantly, for 1 minute to sear the vegetables. Add the white wine, and boil until the wine is reduced by half, about 2 minutes. Stir in the stock and bring to boil. Reduce heat and simmer until the chicken is cooked through, 7 to 10 minutes. Add the Swiss chard to 1 side of the pan to braise the greens in the cooking liquid, about 1 minute.
  • To serve: Place 1/2 cup of the Swiss chard in the center of 4 large soup bowls. Slice each chicken breast on an angle into 5 pieces. Arrange the chicken on top of the Swiss chard. Divide the vegetables among the 4 bowls and ladle the broth around the vegetables.

Nutrition Facts : Calories 290, Fat 2.5 grams, SaturatedFat 0.5 grams, Cholesterol 80 milligrams, Sodium 500 milligrams, Carbohydrate 25 grams, Fiber 4 grams, Protein 37 grams

CHICKEN POT-AU-FEU



Chicken Pot-Au-Feu image

The classic chicken pot-au-feu is the ultimate in French style comfort food. Delicious and low in fat, this easy recipe is a great base for adding extra flavours and vegetables. You could also put in cooked lentils or chickpeas. This is a perfect dish to eat when you have a cold or the flu. You could also add a dollop of pesto if you like.

Provided by English_Rose

Categories     One Dish Meal

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 9

1 (3 lb) chicken
8 peppercorns
5 parsley sprigs
2 bay leaves
1 small rutabaga, cut into large cubes
3 large carrots, cut into large cubes
3 leeks, sliced diagonally
1 tablespoon fresh parsley, chopped
1 tablespoon fresh tarragon, chopped

Steps:

  • 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.
  • Once the chicken is cooked through - pierce the thigh joint and any liquid
  • 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.
  • 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!
  • 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.

Nutrition Facts : Calories 512.3, Fat 31.6, SaturatedFat 9, Cholesterol 155.2, Sodium 197.5, Carbohydrate 15.4, Fiber 2.9, Sugar 5.1, Protein 40.4

CHICKEN POT AU FEU



Chicken Pot Au Feu image

This is an old French Canadian recipe. My mother used to make this and I have been making it for my family.True comfort food. We call it "Bouilli". This same recipe is made using 3 pounds stewing beef that you brown and add to the second part of the meal. No need to make a broth. Make this when all the vegetables are in season.

Provided by Sageca

Categories     One Dish Meal

Time 5h45m

Yield 6 serving(s)

Number Of Ingredients 17

3 quarts water
2 teaspoons instant chicken bouillon granules
1 (3 lb) roasting chickens
2 celery ribs, coarsely chopped
1 large onion, coarsely chopped
1 medium carrot, coarsely chopped
5 whole black peppercorns
1/4 teaspoon chopped thyme
chopped parsley
1/2 teaspoon salt
2 medium onions, coarsely chopped
6 carrots, cut in 1/2
1/2 lb turnip, peeled and cut in 3-inch pieces
4 cups yellow beans, left whole
6 potatoes, cut in 1/2
3 celery ribs, cut in 2-inch pieces
salt & freshly ground black pepper

Steps:

  • Broth:.
  • In a large pot, combine water, chicken broth, chicken, celery, onion, chopped carrot, peppercorns, parsley and thyme.
  • Bring to a simmer over moderately high heat. Reduce the heat to low and simmer, turning the chicken once, until it is cooked through, about 1 1/2 hours. Transfer the chicken to a platter; let cool.
  • This can be made in your slow cooker at high for 4 hours.
  • Remove the meat from the chicken and tear it into large pieces; refrigerate until ready to add to the pot.
  • Bouilli:.
  • Strain the broth and return it to the pot.
  • Add onions, carrots, turnip,potatoes,yellow beans salt and pepper.Cover and cook gently, for 3 hours.Add the boned chicken and simmer another 30 minutes. Serve.
  • This can be made in your slow cook cooker.
  • Assemble it in the morning and let in cook on Low for 7 hours; add cooked chicken last hour.
  • Make sure you have bread to soad up the wonderful juice.
  • MAKE AHEAD: The chicken broth can be made 2-3 days ahead. Refrigerate the chicken, stock separately.
  • I have been making it in my slow cooker and letting the flavours mingle together all day.

Nutrition Facts : Calories 582.6, Fat 24.1, SaturatedFat 6.8, Cholesterol 107.2, Sodium 810.5, Carbohydrate 60.2, Fiber 11.7, Sugar 11, Protein 33.1

CHICKEN POT-AU-FEU



Chicken Pot-Au-Feu image

"Pot on fire" is the literal translation of this French phase but in food terms it refers to a French dish of meat and vegetables simmered together creating a flavorful broth. These classic French flavors unite in our surprisingly delicious first course soup. There are plenty of flavors you'll recognize and some you won't. That's because in addition to chicken, leeks, carrots, chicken broth, and wine, we're adding rutabaga and turnips. The result is a clean, fresh tasting soup that's very skinny. One serving contains 142 calories and 4 grams of fat. A regular recipe contains 294 calories and 14 grams of fat.

Provided by Nancy Fox

Categories     Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon extra virgin olive oil
2 cups mushrooms, quartered
1/2 cup leek, chopped
1/2 cup carrot, chopped
1/2 cup rutabaga, chopped
1/2 cup turnip, chopped
1 garlic clove, thinly sliced
1/2 cup white wine
4 cups reduced-sodium chicken broth
2 cups cooked chicken breasts
1 1/2 teaspoons fresh thyme, chopped
1 dash fresh pepper
thyme, springs (to garnish)

Steps:

  • In a large pan over medium heat add 1½ teaspoons olive oil and mushrooms. Sauté about 5 minutes until golden. Remove mushrooms from pan and set aside.
  • Add the remaining 1½ teaspoons olive oil to the pan and heat over med-high heat. Add the leeks, carrots, rutabaga, turnips, and garlic and sauté 5 minutes. Stir in wine and continue to cook until liquid is reduced to ¼ cup, about 1 minute.
  • Add the mushrooms, broth, chicken, thyme, and pepper. Bring to a boil, reduce heat and simmer uncovered for about 15 minutes or until vegetables are tender.
  • Garnish with thyme springs.

Nutrition Facts : Calories 176.7, Fat 7, SaturatedFat 1.6, Cholesterol 39.2, Sodium 101.3, Carbohydrate 7.3, Fiber 1.1, Sugar 2.8, Protein 18.4

CHICKEN POT-AU-FEU



Chicken Pot-Au-Feu image

Make and share this Chicken Pot-Au-Feu recipe from Food.com.

Provided by katie in the UP

Categories     One Dish Meal

Time 22m

Yield 4 serving(s)

Number Of Ingredients 10

2 yukon gold potatoes, cut into 1 inch strips
16 ounces boneless skinless chicken breasts
1 leek, halved lengthwise and cut into 1/2 inch slices
12 baby carrots
1 cup mushroom, fresh and sliced
1 teaspoon garlic, minced
1 teaspoon fines herbes
1/2 cup dry white wine
2 cups reduced-sodium fat-free chicken broth
2 cups swiss chard, chopped

Steps:

  • Preheat oven to 435 degrees.
  • Spray potatoes with olive oil spray; and season with salt and pepper.
  • Transfer potatoes to a baking sheet and roast 12 minutes.
  • Meanwhile, salt and pepper both sides of chicken. spray a large nonstick skillet with cooking spray and set over high heat. Add chicken and sear 1 minute per side. Add leek, carrots, mushrooms, garlic and herbs; cook 1 minute. Add wine and simmer 1 minute, until liquid reduces to 1/4 cup. Add broth and simmer 5 minutes. Add chard to one side of pan and simmer 1 minute, until chicken is cooked through and greens are wilted.
  • To serve, place chard in the bottom of 4 bowls. Slice chicken into 5 pieces each and arrange atop chard. Put potatoes and remaining vegetables around chicken and ladle remaining broth on top.

Nutrition Facts : Calories 240.7, Fat 1.7, SaturatedFat 0.4, Cholesterol 65.8, Sodium 145.1, Carbohydrate 21.6, Fiber 2.6, Sugar 3.7, Protein 28.9

CHICKEN "POT AU FEU"



Chicken

Provided by Food Network

Yield 4 servings

Number Of Ingredients 10

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

Steps:

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

CHICKEN POT-AU-FEU



Chicken Pot-au-Feu image

Provided by David Tanis

Categories     Soup/Stew     Chicken     Potato     Poultry     Vegetable     Poach     Celery     Carrot     Parsnip     Winter     Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 26

For chicken and vegetables
1 (4-lb) chicken (preferably organic)
1 teaspoon salt
1/2 teaspoon black pepper
1 bunch fresh thyme
2 qt chicken stock or canned broth
1 qt water
1 large onion stuck with 1 whole clove
1 head garlic, left unpeeled and halved horizontally
1 celery rib
1 Turkish or 1/2 California bay leaf
8 small leeks (1 1/2 lb; white and pale green parts only), root ends trimmed but leeks left intact
12 small (1 1/2- to 2-inch) boiling potatoes (1 1/4 lb)
12 small carrots (1 1/4 lb), peeled
8 small parsnips (1 1/4 lb), peeled
1 large celery root (1 3/4 lb), peeled with a paring knife and cut into 1/2-inch wedges
For green sauce
1 garlic clove
2 teaspoons capers, rinsed
1/2 teaspoon salt
2 cups chopped fresh flat-leaf parsley
2 cups coarsely chopped tender watercress sprigs
3/4 cup extra-virgin olive oil
Garnish: watercress sprigs
Special Equipment
an instant-read thermometer

Steps:

  • Poach chicken:
  • Pat chicken dry and sprinkle inside and out with salt and pepper. Stuff cavity with thyme and chill chicken, loosely covered, at least 3 hours (to allow seasoning to permeate meat).
  • Transfer chicken to a 7- to 8-quart heavy pot, then add stock, water, onion, garlic, celery rib, and bay leaf and bring to a boil. Reduce heat and gently simmer chicken, covered, until juices run clear when a thigh is pierced with a skewer and thermometer inserted into thickest part of a thigh (do not touch bone) registers 170°F, about 45 minutes. Transfer chicken to a large platter and let stand, loosely covered with foil, 20 minutes. Reserve cooking liquid in pot, uncovered, and discard onion, celery, garlic, and bay leaf.
  • Prepare leeks and potatoes while chicken cooks:
  • Starting about 1/2 inch from root end, make a lengthwise cut through middle of each leek (keep leek intact). Wash leeks well under cold running water and drain. Halve potatoes.
  • Cook vegetables while chicken stands:
  • Bring chicken cooking liquid to a boil, then add leeks, potatoes, carrots, parsnips, and celery root and simmer, partially covered, until tender, about 20 minutes. Carefully transfer vegetables with a slotted spoon to platter with chicken and keep warm, loosely covered with foil. (Reserve cooking liquid for another use if desired cool, uncovered, then chill, covered.)
  • Make sauce while vegetables cook:
  • Mash garlic and capers to a paste with salt using a mortar and pestle (or mince and mash with a large heavy knife). Transfer to a food processor and pulse with parsley and watercress until herbs are finely chopped. With motor running, add oil in a slow stream and process until smooth. Season sauce with salt and pepper.
  • Serve chicken and vegetables with sauce.

CHICKEN POT-AU-FEU WITH CARROTS, POTATOES AND LEEKS



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

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h

Yield Four servings

Number Of Ingredients 12

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

Steps:

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

POT AU FEU



Pot Au Feu image

Provided by Moira Hodgson

Categories     dinner, project, main course

Time 9h

Yield 10 servings

Number Of Ingredients 29

4 pounds marrow bones
3 pounds veal or beef neck bones
1 onion, quartered
4 carrots, coarsely chopped
3 stalks celery, coarsely chopped
Herb bouquet (parsley, bay leaf and thyme tied in a cheesecloth)
Freshly ground pepper
3 cloves garlic
4 pounds beef brisket, tied in one piece
2 tablespoons fresh tarragon (or 1 tablespoon dried)
Freshly ground pepper
1 3- to 4-pound chicken
Juice of 1/2 a lemon
1 teaspoon fresh thyme (or 1/2 teaspoon dried)
2 shallots
2 tablespoons butter
1 cup soft bread crumbs
1 cup milk
1/4 pound prosciutto, diced
1 egg
1/2 teaspoon ground allspice
1 calf's tongue, cooked
1 pound garlic sausage, in one piece
10 medium potatoes, peeled
4 parsnips, peeled and halved
6 carrots, cut into 3-inch pieces
4 stalks celery, cut into 3-inch pieces
6 leeks, thoroughly washed, cut in half lengthwise
1 French baguette, sliced and toasted

Steps:

  • The day before: Preheat oven to 400 degrees. Place the bones in a large roasting pan. Roast until browned on all sides. Place in a large stock pot with eight quarts water, onion, carrot, celery and herb bouquet. Season with pepper and simmer for four hours, skimming off any foam that rises to the surface. Drain, reserving the marrow bones. Cool the stock, strain it and refrigerate. Remove the marrow from the bones, place it in a container and refrigerate.
  • Chop two cloves garlic in thin slivers. Lard the beef brisket with small pieces of the garlic and tarragon leaves and season with pepper. Wrap and refrigerate overnight. Rub the chicken with lemon juice and put thyme leaves under the breast skin and season the cavity with pepper. Wrap and refrigerate.
  • The day of serving: Skim the fat from the stock. Bring the stock to simmer, add the beef and simmer gently for one-and-a-half hours.
  • Meanwhile, make the stuffing for the chicken. Soften the shallots and remaining garlic, chopped, in the butter. Season with pepper. Soak the bread crumbs in the milk for 10 minutes. Drain and squeeze dry. Combine in a bowl with the shallots, garlic and prosciutto. Add the egg and allspice and mix thoroughly. Stuff into the chicken and truss.
  • After the beef has simmered for one-and-a-half hours, add the chicken. It should cook for two hours. After the chicken has cooked for one-and-a-half hours, add the tongue and garlic sausage. They should cook for half an hour. Remove the marrow from the refrigerator and set aside.
  • Ten minutes later, add the potatoes, parsnips and carrots (if you do not have enough room, cook the potatoes separately). They should cook for 20 minutes. After 10 minutes, add the celery and leeks. Cook the vegetables until they are tender (be careful not to overcook them). Meanwhile, toast the baguette slices.
  • To serve, slice the meats and arrange them on a large platter. Place the vegetables in attractive piles around the meats. Ladle a little hot broth over everything, and serve immediately. Spread the marrow on hot toast and pass it separately.

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