La Gallimafre
Discover the rustic charm of *La Gallimafre,* a hearty French-inspired stew that brings together tender chicken, savory pork shoulder, crispy bacon, and a medley of root vegetables like carrots, parsnips, and potatoes. Slow-simmered in a rich broth of white wine, chicken stock, and aromatic herbs like thyme and bay leaf, this dish is brimming with deep, comforting flavors that make it perfect for cozy family dinners or impressive gatherings. The addition of earthy mushrooms and a touch of garlic adds complexity to every bite. Ready in just under two hours, this one-pot wonder is an easy way to create a gourmet experience at home. Serve it piping hot with crusty bread or over a bed of rice to soak up every drop of the rich, velvety sauce. Perfect for fans of rustic French cuisine, *La Gallimafre* is a true celebration of wholesome ingredients and timeless cooking techniques.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g Chicken (cut into pieces)
- 300 g Pork shoulder (cubed)
- 150 g Bacon (diced)
- 2 Carrots (sliced)
- 2 Parsnips (sliced)
- 1 Onion (diced)
- 3 Garlic cloves (minced)
- 250 ml White wine
- 500 ml Chicken stock
- 3 Thyme (fresh sprigs)
- 1 Bay leaf
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 200 g Mushrooms (sliced)
- 3 Potatoes (cubed)
Instructions
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Season the chicken pieces with salt and pepper. Sear them in the pot until golden brown on all sides. Remove and set aside.
Add the diced bacon to the pot and cook until crispy. Remove and set aside with the chicken.
In the same pot, add the diced onion and minced garlic. Sauté until fragrant and translucent, about 3-4 minutes.
Add the pork shoulder cubes and brown them on all sides. Remove and set aside with the other meats.
Deglaze the pot with the white wine, scraping the browned bits from the bottom to release their flavor. Let the wine simmer for 5 minutes to reduce slightly.
Return the chicken, bacon, and pork shoulder to the pot. Add the sliced carrots, parsnips, mushrooms, and cubed potatoes.
Pour the chicken stock into the pot and add the thyme sprigs and bay leaf. Stir gently to combine.
Cover the pot with a lid and simmer on low heat for 70–80 minutes, stirring occasionally, until the meats are tender and the flavors have melded together.
Taste and adjust seasoning with salt and pepper as needed before serving.
Serve La Gallimafre hot, garnished with fresh thyme if desired, alongside crusty bread or over a bed of rice.
Nutrition Facts
Calories |
3952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.7 g | 289% | |
| Saturated Fat | 65.7 g | 328% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 845 mg | 282% | |
| Sodium | 5865 mg | 255% | |
| Total Carbohydrate | 151.0 g | 55% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 29.6 g | ||
| Protein | 283.0 g | 566% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 356 mg | 27% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 6680 mg | 142% | |
*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.
