Chicken Pot Au Feu
Experience the comforting elegance of Chicken Pot Au Feu, a classic French dish that combines simplicity and sophistication in every bite. This hearty one-pot meal features tender, poached whole chicken simmered gently with a medley of fresh vegetables like carrots, parsnips, leeks, and potatoes, infused with aromatic herbs like thyme and bay leaves. The result is a rich and flavorful broth that serves as the perfect backdrop to the juicy chicken and vibrant veggies. Ideal for cozy family dinners or when you want to impress with minimal effort, this wholesome dish pairs beautifully with crusty bread or a dollop of Dijon mustard. Ready in under two hours, this recipe brings rustic charm and soul-soothing flavors straight to your table.
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Recipe Information
Ingredients
- 1 3-4 pounds Whole chicken
- 4 large Carrots
- 2 large Leeks
- 3 large Celery stalks
- 1 large Yellow onion
- 2 medium Parsnip
- 6 whole Garlic cloves
- 5 sprigs Fresh thyme
- 2 leaves Bay leaves
- 10 whole Black peppercorns
- 2 teaspoons Salt
- 4 medium White potatoes
- 2 tablespoons, chopped Fresh parsley
- 1 cup, trimmed Green beans
- 12 cups Water
Instructions
Rinse the chicken inside and out, and pat it dry with paper towels. Trim any excess fat or skin.
Peel the carrots, parsnips, and potatoes. Cut the carrots and parsnips into halves or thirds. Leave the potatoes whole if they are small or cut them in half for larger ones.
Trim the leeks by removing the dark green tops, leaving only the tender white and light green parts. Slice them in half lengthwise and rinse thoroughly under running water to remove any grit.
In a large pot, place the whole chicken in the center. Add the carrots, leeks, celery, onion (peeled and halved), parsnips, garlic cloves, thyme, bay leaves, black peppercorns, and salt.
Pour 12 cups of water over the chicken and vegetables, ensuring the chicken is fully submerged. Add more water if necessary.
Bring the pot to a boil over medium-high heat. Skim off any foam that rises to the surface with a spoon or skimmer.
Reduce the heat to low and cover the pot partially with a lid. Let the chicken simmer gently for about 60 minutes, or until the chicken is tender and cooked through.
Carefully lift the chicken out of the pot and transfer it to a cutting board. Let it rest for a few minutes before carving into pieces (breasts, thighs, drumsticks).
Add the potatoes and green beans to the pot and continue simmering for 20-25 minutes, or until the potatoes are tender.
Remove the thyme sprigs, bay leaves, and onion halves from the pot. Discard these aromatic elements.
Taste the broth and adjust seasoning with additional salt as needed.
To serve, place a piece of chicken in each bowl. Ladle the vegetables and broth over the chicken. Sprinkle with chopped parsley on top for freshness.
Serve warm with crusty bread or Dijon mustard on the side, if desired.
Nutrition Facts
Calories |
898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 979 mg | 43% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 14.4 g | ||
| Protein | 77.8 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 259 mg | 20% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1856 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
