Poached Chicken Pot au Feu






This is one of our founder’s favorite dishes. In her words, “My friends call this Poached Chicken Pot au Feu ‘Miracle Chicken!’ It’s one of my favorite things to eat when I feel tired...
“The trick is to poach the dish slowly. I use chicken on the bone for extra flavor, but you can use boneless for less mess. If you don’t like rice, you can substitute 3-4 small, halved, waxy potatoes instead and add them along with the root vegetables. If leeks aren’t available, substitute two small celery branches cut into sticks. If you want to make the dish a little more elegant, cook the rice in a separate pot, with the same timing and method as below, with 2¾ cups of stock ladled from the chicken for a risotto-like side dish.”
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