Monday, 2 November 2015

[Recipe] Easy Pot au Feu

Easy Pot au Feu

The traditional recipe of Pot au Feu (translation: pot on the fire) involves making your own broth using ox tail, veal shank, short rib and brisket. Although it does taste heavenly, these are not ingredients I have on hand on a weeknight. If you are the kind of person who has these handy, by all means follow a traditional recipe. If you are like me, I can make due with yummy, albeit non-traditional versions of recipes. This dish is not your average stew- forget thick and heavy gravy like sauce. It has a broth-like consistency that is flavored with all the veggies and meats you decide to cook in it.

Total time: 90-120 mins
Serves 6-8

2 cans consomme
5 chicken thighs, boneless if desired
3 Italian sausages
2 tsp oil
salt and pepper
8 whole cloves
1 onion, cut into quarters
6 leeks, white part only (if desired)
1 celery stalk, cut in half
4 carrots, cut into 4-inch lengths
2 bay leaves
1 bunch of of fresh parsley (divided)
1 tsp dried thyme (or 1 fresh sprig)
15 small potatoes, cut in half
1 head of cabbage, cored and cut into 6 to 8 wedges
1 rutabaga or turnip, cut into 2 inch pieces
1 cup white wine

1. In a huge pot or dutch oven, heat the oil and brown the chicken (~5min). Once browned, remove from the pot and set aside. 
2. Push 2 cloves into each onion quarter add the onions to the pot, along with the leeks (if you are using them), celery, carrots, potato, rutabaga, cabbage and herbs (using a few sprigs of parsley). 
3. Pour consomme and equal parts water (use the cans to measure) and 1 cup of white wine over the vegetables. Cover the pot and bring it to a boil. 
4. Add the chicken back in and the sausages. Turn down the heat so the pot is on a slow simmer. Cook over medium-low heat for around 2 hours, or until the meat has fully cooked and vegetables are tender. 
5. Mince up about 10 sprigs of parsley so as to have 6 tbsp. Sprinkle each portion with about 1 tbsp of the herb.

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