Chicken Pot-au-Feu With Carrots, Potatoes and Leeks
Published April 16, 1994
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
2 teaspoons olive oil
1 chicken, about 3 pounds, cut into serving pieces
6 cups chicken broth, homemade or low-sodium canned
1 teaspoon coriander seeds, crushed
2 cloves garlic, peeled and thinly sliced
1 medium-size onion, peeled and quartered
4 small carrots, peeled and cut into 2-inch lengths
8 small new potatoes, halved
4 leeks, white and light green parts only, washed and cut into 2-inch pieces
1 teaspoon salt, plus more to taste
Freshly ground pepper to taste
2 teaspoons chopped Italian parsley
Nutritional analysis per serving (4 servings)
51 grams carbs; 266 milligrams cholesterol; 1047 calories; 25 grams monosaturated fat; 12 grams polyunsaturated fat; 16 grams saturated fat; 59 grams fat; 6 grams fiber; 1395 milligrams sodium; 77 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil in a large, wide pot over medium-high heat. Add the chicken and sear until browned, about 4 minutes per side. Remove from the pot and set aside. Place the chicken broth, coriander seeds and garlic in the pot and bring to the boil. Add the chicken, lower the heat, partially cover and simmer for 20 minutes.
- Step 2
Add the onion, carrots, potatoes, leeks and 1 teaspoon of salt, partially cover and simmer until the chicken and vegetables are tender, about 30 minutes. Season with additional salt and pepper if needed. Divide the chicken and vegetables among 4 large bowls, ladle the broth over them, sprinkle with parsley and serve.
Private Notes
Comments
This is a good foundation recipe and for a first try. However, it requires spicing up, so I added some provencal spices, bay leaf, and the chicken should definitely be organic. I also replaced half the chicken stock with dry white wine.
Quite love this recipe and have made it several times....great comfort food. My trick is to use a quart of good chicken stock plus two cups white wine. The wine adds good richness.
We loved this recipe after taking some recommendations from others and from Jacque Pepin. The clove studded onion I read about somewhere was epic though! Now if ai can remember exactly what I did. The best thing I did was to use our turkey stock made the day before from carcass. We couldn’t stop saying “mmmmm!”
Once again this recipe was requested by my husband while recovering from the flu. It is our version of chicken soup and is always requested when comfort is needed. I agree, the recipe as written is softly fragrant with the crushed coriander. At other times I will kick up the spices and add wine. When comfort food is required, however, this is hits the spot.
Pot au feu is comfort food in France...roughluy equivalent to chicken and biscuits and gravy in the south the US or meatloaf, green beans and mashed potatoes in other regions. Nonetheless, my broth needed to be much richer. Perhaps I didn't scale up the spices and herbs when I increased the amount of broth. This is critical!