Pot-au-feu is French for 'Pot on fire', but in food terms it refers to a French dish of meat and vegetables simmered together to create a flavorful dish.
1/4 cup vegetable oil
1 broiler-fryer chicken, cut in parts
1 quart water
1 onion, halved
2 carrots, sliced
2 ribs celery, sliced
2 chicken bouillon cubes
3 sprigs parsley
1 1/2 teaspoon salt
1 small head cabbage, cut in eights
1 (10-ounce) package frozen peas
1 tablespoon cornstarch
1 tablespoon water
- In Dutch oven place oil and heat to medium temperature. Add chicken and cook, turning, about 10 minutes or until brown on all sides.
- Add 1 quart water, onion, carrots, celery, bouillon cubes, parsley and salt. Cover and simmer about 30 minutes or until fork can be inserted in chicken with ease. Remove parsley. Add cabbage and peas. Cover and simmer about 15 minutes or until vegetables are tender. Remove chicken and vegetables; keep warm.
- In small bowl combine cornstarch and 1 tablespoon water, stirring until smooth. Add cornstarch mixture to juices in Dutch oven, stirring constantly. Boil 1 minute, stirring constantly.
- Return chicken and vegetables to Dutch oven and heat through.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.