Chicken pot-au-feu

Yield: 4 Servings

Measure Ingredient
1 \N Whole frying chicken, cut
\N \N Up or 4 whole chicken legs
3 \N To 4 large carrots, cut into 3Inch lengths and quartered
1 \N Bay leaf
½ teaspoon Thyme, rubbed
2 teaspoons Chicken bouillon
6 \N To 8 small thin skinned
\N \N Potatoes
2 \N Cloves garlic, chopped
1 large Onion, cut in
\N \N Thin wedges
½ cup Dry white wine

In a three quart bowl or casserole, that will fit in a large pot or Wok for steaming, place the potatoes, carrots, onions and bay leaf.

Cover with the chicken pieces, skin side up. Mix the wine, thyme, garlic and bouillon. Pour the wine mixture over the chicken.

Place the bowl or casserole on a rack in a large pot or Wok. Pour enough water in the pot or Wok to just cover the rack.

Cover the pot and bring the water to a boil, reduce the heat and steam the chicken for 1¼ to 1 ½ hours or until the chicken is done and the vegetables are tender.

Remove the chicken and vegetables from the pot and serve with Dijon mustard and horseradish. The broth may be shimmed of fat and served in cups with the chicken or reserved for future use.

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