F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Chicken Pot-Au-Feu

  • ACTIVE: 50 MIN
  • TOTAL TIME: 2 HRS 30 MIN
  • SERVINGS: 4
  • MAKE-AHEAD

When you see pot-au-feu on a menu, you expect to find assorted cuts of beef on your plate, but at La Tache in Chicago, chef Dale Levitski likes to boil a chicken or a rabbit in his pot instead.

Plus: More Chicken Recipes and Tips

  1. 3 quarts chicken stock or low-sodium broth
  2. One 3 1/2-pound chicken
  3. 2 celery ribs, coarsely chopped
  4. 1 large onion, coarsely chopped
  5. 1 medium carrot, coarsely chopped
  6. 6 garlic cloves
  7. 10 whole black peppercorns
  8. 10 thyme sprigs, plus 1 teaspoon chopped thyme
  9. 12 baby carrots
  10. 1/2 pound turnips, peeled and cut into 1-inch cubes
  11. 1 cup frozen peas
  12. 1/4 cup grainy mustard
  13. Salt and freshly ground pepper
  14. 1 medium zucchini (1/2 pound), cut into thin 1 1/2-inch sticks
  15. 1 small shallot, thinly sliced
  16. Comté Polenta
  1. In a large pot, combine the stock, chicken, celery, onion, chopped carrot, garlic, peppercorns and thyme sprigs and bring to a simmer over moderately high heat. Reduce the heat to low and simmer, turning the chicken once, until it is cooked through, about 1 1/2 hours. Transfer the chicken to a platter; let cool.
  2. Strain the broth and return it to the pot. Boil the broth over high heat, skimming occasionally, until reduced to 6 cups, about 12 minutes. Cover the broth and keep it hot. Remove the meat from the chicken and tear it into large pieces.
  3. In a small saucepan of boiling water, cook the baby carrots until tender, about 5 minutes; using a slotted spoon, transfer them to a plate. Repeat with the turnips, cooking them for 4 minutes, and the peas, cooking them for 1 minute.
  4. In a large skillet, combine the chicken, baby carrots and 1 cup of the broth. Cover and rewarm gently, then remove from the heat. Stir the mustard into the remaining broth and season with salt and pepper. Spoon the chicken and vegetables, including the raw zucchini, into large shallow bowls. Sprinkle the chopped thyme and sliced shallot over the top, then ladle in enough hot broth to cover. Add 2 pieces of the Comté Polenta to each bowl and serve.
Make Ahead The recipe can be prepared through Step 3 up to 2 days ahead. Refrigerate the chicken, stock and vegetables separately.

Suggested Pairing

A bright, flavorful but not too tannic red, such as a Côtes-du-Rhône, will balance the richness of this zesty, hearty chicken dish, as well as the accompanying cheese polenta squares.

You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.