Chicken Pot-Au-Feu
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
October 2003
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Recipe Summary
Ingredients
Directions
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.