Chicken Sausage And Vegetable Pot Au Feu Recipes

CHICKEN POT-AU-FEU

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.

CHICKEN POT-AU-FEU

Steps:

• Tie half of the parsley together with twine. Place in a large pot over medium heat along with the broth, cinnamon stick, peppercorns, allspice, coriander and 1 1/2 teaspoons salt. Cover and simmer 10 minutes.
• Tie the leeks together with twine and add to the pot. Add the carrots, turnips and water to cover, if necessary. Bring to a boil, then reduce to a simmer and cook until the vegetables are tender, about 15 minutes. Transfer the vegetables to a bowl with a slotted spoon; untie the leeks.
• Add the chicken to the pot, cover and poach over low heat until firm, about 20 minutes. Transfer the chicken to a cutting board, reserving the broth; remove the skin and shred the meat.
• Heat the olive oil in a skillet over medium heat. Add the winter greens and cook until wilted, about 5 minutes. Add 1 cup of the reserved broth and cook until the greens are tender, about 5 more minutes. Season with salt.
• Strain the remaining broth, return to the pot and simmer 10 minutes. Meanwhile, chop the remaining half of the parsley. Season the broth with salt and pepper. Add the leeks, carrots and turnips and heat through, then divide among bowls along with the chicken and greens. Ladle the broth on top. Sprinkle with the chopped parsley.

CHICKEN POT-AU-FEU

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.

CHICKEN POT-AU-FEU

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

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.

CHICKEN POT-AU-FEU

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.