The French term Pot-au-Feu translates to ‘pot on the fire’ and refers to the traditional round pot that this style of dish was cooked in over an open fire. At some point in time the name became used for the actual dish as opposed to the pot it was cooked in.
You can see this meal created step-by-step in this video.
- 40ml Extra Virgin Olive Oil
- 8 Chicken Thigh Cutlets (bone-in and skinless)
- 2 Leeks – use the white stem only.
- 4 Thyme Sprigs – pick leaves, chop, rinse & drain.
- 2 small Rosemary Sprigs – pick leaves, finely chop, rinse & drain.
- 50gm Middle Bacon Rashers (rindless)
- 1 large Carrot – top, tail & peel.
- ½ Celery Stem – use stem only, rinse & drain.
- 6 medium sized Kipfler Potatoes – rinse & drain.
- 20ml Extra Virgin Olive Oil
- 1 Garlic Clove – peel & finely chop.
- 1 Bay Leaf – if fresh, rinse & drain.
- 1lt Chicken Stock
- 100ml White Wine
- 100ml Water
- 4 Kale Leaves – rinse & drain.
- 20 Flat Leaf Parsley Leaves – rinse & drain.
- To Taste – Sea Salt & Ground Black Pepper
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- Heat the first quantity of olive oil in a sauté pan over a moderate heat. Add the chicken thigh cutlets and sauté until they are browned on all sides, then remove them from the heat and set to one side.
- Remove the root from the leek. Cut into quarters lengthways and finely slice width ways. Rinse, drain well and set to one side.
- Cut the bacon, carrot and the celery into a 1cm dice and set to one side.
- Cut each kipfler potato into 3 equal pieces width ways and set to one side.
- Heat a suitably sized saucepan or a casserole pot over a moderate heat, add the second quantity of olive oil, then add the leek and sauté until it has softened (do not allow it to colour). Add the garlic, bay leaf (lightly crush it first), thyme and rosemary and continue to sauté for a further minute.
- Add the bacon, carrot and celery and continue to sauté until the bacon and vegetables have lightly browned.
- Add the chicken stock, white wine and water. Mix to thoroughly combine and bring to the boil. Add the chicken and potatoes, and bring the stock back up to the boil, then reduce the heat and cover the saucepan with a tight fitting lid. Gently simmer for 20 minutes or until the chicken is cooked through and the potatoes are tender.
- Whilst the chicken and potatoes are cooking, remove the stems from the kale and discard. Roughly tear the kale leaves into bite size pieces.
- Roughly chop the parsley.
- Add the kale leaves to the saucepan, gently combine with the other ingredients and simmer for a further 2 minutes. Season to taste and gently stir through the parsley and remove the pan or pot from the heat.
Place the pan or pot in the centre of the table, accompanied with warm crusty bread and allow guests to help themselves.