Pot Au Feu de Volaille
Pot au Feu de Volaille is a traditional French chicken stew made with tender chicken, vegetables, and flavorful broth.
Ingredients - Serves 6
- Salt and pepper - To taste
- Parsley - 1/4 cup, chopped
- Thyme - 2 sprigs
- Bay leaves - 2
- Parsnips - 2 medium, peeled and cut into chunks
- Celery stalks - 4, cut into chunks
- Onions - 2 medium, peeled and quartered
- Leeks - 2 large, cleaned and sliced
- Carrots - 4 large, peeled and cut into chunks
- Chicken - 1 whole, about 3-4 pounds
Let's Get Started
- In a large pot, place the chicken and cover with water. Bring to a boil.
- Skim off any impurities that rise to the surface. Add the carrots, leeks, onions, celery, parsnips, bay leaves, thyme, parsley, salt, and pepper.
- Reduce the heat to low and simmer for about 1.5 to 2 hours, or until the chicken is cooked through and tender.
- Remove the chicken from the pot and let it cool slightly. Remove the skin and bones, and shred the meat into bite-sized pieces.
- Return the shredded chicken to the pot and simmer for an additional 10 minutes to allow the flavors to meld together.
- Taste and adjust the seasoning if needed.
- Serve the Pot au Feu de Volaille hot, with some of the vegetables and broth in each bowl.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Calories: 400
- Fat: 15g
- Carbs: 30g
- Protein: 35g
- Sodium: 800mg
- Sugar: 5g
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