Chicken pot au feu

This is where we use up the rest of the chicken. It’s a take on the classic French pot au feu of boiled meats and vegetables in a broth. I couldn’t think what to call it so it’s a kind of pot au feu with different cuts of chicken.

Serves 2

  • 2 drumsticks
  • 2 boned thighs
  • 2 under fillets
  • 2 middle sections of wing
  • 400ml reserved chicken stock
  • 2 very thin rashers of streaky bacon or pancetta
  • 1 shallot, peeled and finely chopped
  • 1/3tsp chopped thyme leaves
  • 1tbsp chopped parsley
  • 2tbsp fresh white breadcrumbs
  • Salt and freshly ground black pepper
  • 70-80g small carrots, trimmed and cleaned
  1. With a heavy knife (it’s not enough for a processor unless you have one of those baby ones), chop the under fillets as finely as possible to a purée.
  2.  Mix with the shallot, thyme, parsley and breadcrumbs and season.
  3. Mould into 2 even-sized balls and put to one side.
  4. Put the 400ml stock into a saucepan with about 100ml water.
  5. Wrap each thigh tightly in a slice of bacon and put into the stock with the drumsticks and carrots.
  6. Bring to a simmer and cook gently for 20 minutes with a lid on.
  7. Add the chicken balls and simmer gently for another 15 minutes, add the wings and simmer for another couple of minutes.
  8. You should have a good flavoured stock left.
  9. Strain if necessary, and serve it with the chicken pieces in deep bowls with boiled potatoes and salsa verde.
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