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How to make Chicken pot au feu

Yield = 4
Prep time: 0:45
Cook time: 2:00
Total time: 2:45

Ingredients

  • 2 tablespoons olive oil
  • 4 chicken marylands or 1 whole large chicken (See note)
  • 200g hickory smoked bacon, large dice (Available from the deli)
  • 5 pearl onions/golden shallots, peeled, kept whole
  • 5 cloves
  • 4 large garlic cloves, roughly chopped
  • 1 bunch of golden beetroot, peeled, halved (See note)
  • 2 bunches of coloured carrots or heritage/ dutch carrots, trimmed, peeled
  • 1 swede, peeled, diced
  • 2 turnips, peeled, diced
  • 3–4 small purple or pink skinned potatoes, skins on, quartered (See note)
  • 1/2 bunch celery, cut stalks in half, use leafy end
  • 4 bay leaves
  • Salt, to season

Bouquet garni

  • 3 sprigs rosemary
  • 5 sprigs thyme
  • 1/2 bunch parsley stalks

Method

  • Step 1 To make a bouquet garni, place thyme, rosemary and parsley stalks in a tight bunch, wrap in muslin cloth and tie tightly in kitchen string. Alternatively if you don't have muslin cloth, just tie with kitchen string.
  • Step 2 Place oil in large stockpot over medium – high heat, once hot, add chicken marylands and brown until golden on both sides. Remove from pan and set aside.
  • Step 3 Add bacon to the stockpot and cook through until golden. Remove and set aside.
  • Step 4 Pierce one clove into each pearl onion / shallot. Add garlic and shallots to the stockpot and cook through until slightly golden, do not burn.
  • Step 5 Deglaze pan by adding white wine to the stockpot over a high heat. Allow wine to reduce by half. Scrape the bottom of the pot to remove any caramelisation that might be stuck on the base of the pot.
  • Step 6 Return chicken and bacon back to the pot, add beetroot, carrot, swede, turnips, potatoes celery, bay leaves, bouquet garni and a good amount of salt to the pot along with enough water to cover the vegetables. Bring to the boil, simmer on a low heat for 1.5 – 2 hours. If using a whole chicken, you will need to remove the chicken before serving and shred the meat.
  • Step 7 Season with salt to taste. Serve in a shallow bowl with a good selection of vegetables and one chicken Maryland each with the skin removed, or shredded chicken.