French twist new england boiled dinner
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Head of green cabbage |
| 1 | pounds | Smoked shoulder or butt pork |
| 4 | mediums | Potatoes; peeled |
| 4 | larges | Carrots; trimmed & scraped |
| 2 | Leeks, trimmed & well washed | |
| 4 | Ribs celery; trimmed & tied | |
| 1 | Onion* | |
| 2 | Whole cloves | |
| 2 | teaspoons | Allspice |
| 2 | Sprigs fresh thyme; -OR- Dried thyme | |
| 1 | Bay leaf | |
| 6 | Peppercorns | |
| Salt to taste | ||
| 4 | Chicken legs and thighs | |
Directions
*Peel onion but leave stem on, press cloves into onion.
Remove and discard any tough outer leaves on the cabbage, quarter and remove the core.
In large kettle, combine the pork butt, potatoes, cabbage, carrots, leeks, celery, onion, allspice, thyme, bay leaf, and peppercorns.
Cover with water, add salt to taste. Cover, bring to a boil, reduce heat and simmer for 20 minutes. Add the chicken and simmer for 15 minutes more.
From the author: "In my recipe, smoked shoulder or butt of pork is combined with winter vegetables and chicken. The smoked pork is already cooked, which greatly reduces boiling time. The chicken legs and thighs go in last because they cook quickly. Serve guests a little of each ingredient along with Dijon-style mustard, grated horseradish and cornichons. A mixed green salad is all you need on the side."
From "60-Minute Gourmet by Pierre Franey" Posted by: Sheila Exner, Jan. 1992 Submitted By KAREN MINTZIAS On 06-12-93 Submitted By BARRY WEINSTEIN On 03-31-95