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Chicken Pot au Feu Recipe
Chicken Pot au Feu
Franck Salein, anc. chef Les Sources de Caudalie, France
Franck Salein, anc. chef Les Sources de Caudalie, France
Total time: more than 2 hours

Prep. time: 20 minutes
Cooking time: 90 minutes
Confit tomatoes: 4 hours

Difficulty: Easy
For 4 servings

- 1 whole Chicken
- 4 carrots
- 1 zucchini
- 4 young turnips
- 2 tomatoes
- 4 mini Fennel bulbs
- 4 mini Leeks
- 100 ml (6 tbsp.) olive oil
- Chervil, salt and pepper

Aromatic garnish
- Leek greens
- Carrot, onion
- Thyme, bay leaf, garlic
  1. Remove the breasts and legs from the chicken. 
  2. Crush the carcass and brown the pieces well in a Dutch oven; add the aromatic garnish. 
  3. Cook gently for 30 minutes; add enough water just to cover.
  4. Once cooked, strain everything and set the broth aside. 
  5. Peel the turnips and carrots.

Preparing the confit tomatoes

  1. Blanch the tomatoes for 10 seconds in boiling water; remove and refresh in ice water; they can now be peeled easily. 
  2. Quarter and seed the tomatoes with a knife; place the tomato petals on a baking sheet with olive oil, salt, pepper, thyme and bay leaf. 
  3. Place in a 90° C (200° F) oven for 4 hours to obtain confit tomatoes. 

Cooking and finishing

  1. Cook the chicken pieces for about 15 minutes in the broth over low heat, seasoning them and adding the vegetables about half-way through. 
  2. Before serving, remove the skin from the chicken; degrease the broth using a paper towel. 


  1. Place the chicken in soup bowls; 
  2. arrange the vegetables all around and add the broth; season with a grinding of fresh pepper. 

Have a glass of red Bordeaux before or with the meal to benefit from its anti-oxidant properties. It doesn't contain any more calories than an apple. Suggestion: Smith-Haut-Lafitte red 1997 or les Hauts-de-Smith red1998.

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