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.
This entry was posted in Neither here nor there / Inne. Bookmark the permalink.

Leave a Reply

Your email address will not be published.