Chicken Pot-Au-Feu Recipe

Chicken Pot-Au-Feu Recipe

Ingredients

• Serving Size : 4
• 1 broiler-fryer chicken – cut in parts
• 1/4 cup corn oil
• 1 quart water
• 1 onion – halved
• 2 carrots – sliced
• 2 ribs celery – sliced
• 2 chicken bouillon cubes
• 3 springs parsley
• 1 1/2 teaspoon salt
• 1 teaspoon flavor enhancer
• 1 small head cabbage – cut in eights
• 1 10 ounce pack frozen peas
• 1 tablespoon cornstarch
• 1 tablespoon water

Method

1. In Dutch oven place oil and heat to medium temperature.
2. Add chicken and cook, turning, about 10 minutes or until brown on all sides.
3. Remove parsley.
4. Add water, onion, carrots, celery, bouillon cubes, parsley, salt and flavor enhancer.
5. Cover and simmer about 30 minutes or until fork can be inserted in chicken with ease.
6. Add cabbage and peas.
7. Cover and simmer about 15 minutes or until vegetables are tender.
8. Remove chicken and vegetables; keep warm.
9. In bowl place cornstarch; add water, stirring constantly.
10. Add cornstarch mixture to juices in Dutch oven, stirring constantly.
11. Boil 1 minute, stirring constantly.
12. Return chicken and vegetables to Dutch oven and heat through.

Full List of Chicken Recipes
Full List of Pot Recipes