Quick Chicken Pot au Feu is my Morning Mix recipe of the week. This dish from Chickenroost.com is a twist on the classic French beef stew. Pot-au-feu means “pot on the fire.” The chicken and vegetables are seasoned with good-quality broth, fresh herbs and garlic. The result is a one-pot meal with lots of texture and flavor. Look for more recipes curated exclusively for WOMX Mix 105.1 at the station’s website.
Quick Chicken Pot au Feu
Yield: 4 servings
4 cups chicken stock
1 cup beef stock
1 cup dry white wine
1 cup water
1 bay leaf
1 tablespoon fresh thyme leaves
1/4 cup freshly chopped parsley
3 cloves garlic, peeled and halved
4 whole chicken leg quarters
Sea salt and freshly cracked black pepper to taste
8 baby red potatoes, halved
12 Brussels sprouts, trimmed and halved
4 stalks celery, cut in half
4 parsnips, peeled and halved
2 leeks, cleaned and sliced thin
1/2 pound fresh green beans, halved
1 baguette, cut into 1/2-inch slices
1. In large pot over medium-high heat, combine chicken stock, beef stock, white wine, water, bay leaf, thyme, parsley and garlic. Season chicken legs with salt and pepper; add to pot. Also place in pot potatoes, Brussels sprouts, celery and parsnips. Bring to a boil over high heat, cover and decrease heat to a gentle simmer. Cook until vegetables are almost tender, about 15-20 minutes.
2. Use tongs to gently move ingredients around a bit. Continue to simmer, partially covered, until chicken is almost cooked through, about 5-10 minutes more. Add green beans and leeks and continue cooking until chicken is completely cooked and vegetables are tender, about 7 minutes.
3. To serve, ladle broth into soup bowls. Serve with slices of baguette. Dice chicken and vegetables on plate. Ladle over broth in soup bowls. Serve hot, accompanied by mustard, pickles and horseradish.
SOURCE: National Chicken Council