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Chicken pot au feu, what can I say a bowl of this is comforting soothing and the sort of nursery food I want to eat when I feel under the weather. It is more soothing than a hug from a loved one. Deliciously sweet soft stewed vegetables with the mellow golden chicken broth is heaven. One pot cooking that requires little work is perfect when in this mood. I cook this so often and every time I do it changes a little depending on what I have in the house as with all stews and recipes in general this is a basic blue print chop and change it to make it your own.

What is your favourite dish to replenish when feel under the weather?

chicken pot au feu

Yields4 Servings

 1 Large whole chicken
 1 tbsp Olive oil
 125 ml White wine
 2 Leeks (cleaned and chopped into thick logs)
 2 Sticks celery (chopped into large chunks)
 3 Carrots (peeled & cut into diagonal chunks)
 500 g New potatoes
 1 Sprig Thyme
 1 Sprig rosemary
 2 Bay leaves
 ½ tsp whole black peppercorns
 1 Chicken stock pot
 1 l Water approx.
 1 tsp Sea salt flakes
 1 Small bunch parsley (chopped)
 1 Small bunch dill (chopped)

1

Place the chicken on a chopping board breast side up and press down firmly to crack the breast bone and slightly flatten the chicken.

2

Heat the oil in a large casserole big enough to accommodate the chicken and vegetables over a high heat
Place the chicken breast side down in the hot oil it will splatter and splutter a little so be careful. Let it cook for a few minutes until golden and bronzed then flip over.

3

Pour wine around the chicken then add all the vegetables.

4

Tie together with some kitchen twin thyme, rosemary and bay leaves. Leaving enough excess string so that herbs will be submerged in the liquid and you can tie the other end to the pot handle.

5

Add the stock pot, water and salt. Allow to come to the boil once it does turn heat down low. Put lid on and allow to simmer for 90 minutes.

6

When it has had it’s 90 minutes using meat forks or a large slotted spoon, gently lift the chicken onto a cutting board. Allow to cool slightly, until you can carve chunkily or pull apart with your hands. Once you have removed all the meat from the carcass return the meat to the pot check for seasoning and serve with a good scattering of parsley and dill.

Ingredients

 1 Large whole chicken
 1 tbsp Olive oil
 125 ml White wine
 2 Leeks (cleaned and chopped into thick logs)
 2 Sticks celery (chopped into large chunks)
 3 Carrots (peeled & cut into diagonal chunks)
 500 g New potatoes
 1 Sprig Thyme
 1 Sprig rosemary
 2 Bay leaves
 ½ tsp whole black peppercorns
 1 Chicken stock pot
 1 l Water approx.
 1 tsp Sea salt flakes
 1 Small bunch parsley (chopped)
 1 Small bunch dill (chopped)

Directions

1

Place the chicken on a chopping board breast side up and press down firmly to crack the breast bone and slightly flatten the chicken.

2

Heat the oil in a large casserole big enough to accommodate the chicken and vegetables over a high heat
Place the chicken breast side down in the hot oil it will splatter and splutter a little so be careful. Let it cook for a few minutes until golden and bronzed then flip over.

3

Pour wine around the chicken then add all the vegetables.

4

Tie together with some kitchen twin thyme, rosemary and bay leaves. Leaving enough excess string so that herbs will be submerged in the liquid and you can tie the other end to the pot handle.

5

Add the stock pot, water and salt. Allow to come to the boil once it does turn heat down low. Put lid on and allow to simmer for 90 minutes.

6

When it has had it’s 90 minutes using meat forks or a large slotted spoon, gently lift the chicken onto a cutting board. Allow to cool slightly, until you can carve chunkily or pull apart with your hands. Once you have removed all the meat from the carcass return the meat to the pot check for seasoning and serve with a good scattering of parsley and dill.

Chicken Pot Au Feu
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