Quick Chicken Pot au Feu
Servings
4 Servings
Ingredients
- 4 chicken leg quarters
- 4 cups chicken stock
- 1 cup beef stock
- 1 cup dry white wine
- 1 cup water
- 1 bay leaf
- 1 TBLS fresh thyme leaves
- 1/4 cup chopped parsley
- 3 cloves garlic peeled and halved
- 1 1/2 tsps salt
- 1/2 tsp black pepper
- 8 baby red potatoes halved
- 12 Brussels sprouts trimmed and halved
- 4 stalks celery cut in half
- 4 parsnips peeled and halved
- 2 leeks sliced thin
- 1/2 pound green beans halved
- 1 baguette cut into 1/2-inch slices
- Dijon mustard
- Sweet pickles
- Fresh horseradish
Instructions
- In large stockpot over medium-high heat, combine chicken stock, beef stock, white wine, water, bay leaf, thyme, parsley and garlic.
- Season chicken legs with salt and pepper; add to pot. Add potatoes, Brussels sprouts, celery and parsnips.
- Bring to a boil over high heat, cover and decrease heat to a gentle simmer. Cook until vegetables are almost tender, about 15 minutes.
- Use tongs to gently move ingredients around. Continue to simmer, partially covered, until chicken is almost cooked through, about 15 minutes more.
- Add green beans and leeks and continue cooking until chicken is completely cooked and vegetables are tender, about 7 minutes.
- Dice chicken and vegetables on plate. Ladle over broth in soup bowls.
- Serve hot, accompanied by mustard, pickles and horseradish.8 To serve, ladle broth into soup bowls. Serve with slices of baguette.