Chicken, sausage and vegetable pot-au-feu

Chicken, sausage and vegetable pot-au-feu

Pot-au-feu is a classic French meal that simply combines meat and vegetables simmering in broth. Not quite a soup or a stew, this one-pot wonder is easy to make.

Preparation time: 25 minutes
Cooking time: about 40 minutes
Servings: 6

Ingredients:
2 Tbsps. olive oil
1 1/4 pounds smoked sausage, cut into 4-inch pieces
6 each: chicken legs, thighs
1/2 tsp. each: salt, freshly ground white pepper
1 Tbsp. minced garlic
1 large Spanish onion, minced
4 cans (14.5 ounces each) low-sodium chicken broth
5 small turnips, peeled, each stuck with a clove
5 small zucchini, cut into 1-inch chunks
1/2 small cabbage, cut into 6 wedges
12 small new red potatoes
6 medium carrots, peeled, cut into 1-inch chunks
1 bay leaf
Horseradish cream, for serving (recipe follows)

FULL RECIPE >

From the Chicago Tribune

Recipe of the week

Photo

Pot-au-feu is best served
family-style, right from
the pot, or a platter or a
large tureen
(Photo by Bonnie Trafelet)

Chicago Tribune

Chicken, sausage and vegetable pot-au-feu

Preparation time: 25 minutes
Cooking time: about 40 minutes
Servings: 6

Note: Pot-au-feu means "pot on the fire" but the name refers to a hearty, family-style French dish of meat.

Ingredients:
2 Tbsps. olive oil
1 1/4 pounds smoked sausage, cut into 4-inch pieces
6 each: chicken legs, thighs
1/2 tsp. each: salt, freshly ground white pepper
1 Tbsp. minced garlic
1 large Spanish onion, minced
4 cans (14.5 ounces each) low-sodium chicken broth
5 small turnips, peeled, each stuck with a clove
5 small zucchini, cut into 1-inch chunks
1/2 small cabbage, cut into 6 wedges
12 small new red potatoes
6 medium carrots, peeled, cut into 1-inch chunks
1 bay leaf
Horseradish cream, for serving (recipe below)


1. Heat oil in 6-quart pot over medium-high heat. Add sausages; cook, turning frequently until beginning to brown, about 3 minutes. Remove from pot; set aside. Add chicken, salt and pepper to pot; sear on all sides, about 5 minutes. Push chicken to side of pot; add garlic and minced onions to cleared side of pot. Cook, stirring, until softened, about 3 minutes.

2. Add 3 1/2 cans broth, turnips, zucchini, cabbage, potatoes, carrots and bay leaf. Heat to boil over high heat; reduce heat to simmer. Cook, covered, until vegetables are tender, about 25minutes. Add reserved sausages and more broth, if needed, during last 10 minutes of cooking. Taste; adjust seasoning.

3. Serve from pot or transfer vegetables to warm platter. Skim fat from broth (gravy strainer works well). Moisten meat and vegetables with some broth; pass remainingbroth and horseradish cream separately.

Nutritional information per serving:
725 calories; 43 percent of calories from fat; 35 grams fat; 12 grams saturated fat; 135 mg. cholesterol; 58 grams carbohydrates; 46 grams protein; 965 mg. sodium; 6 grams fiber.

Horseradish cream

Preparation time: 10 minutes
Servings: 6

Ingredients:
2/3 cup whipping cream, whipped to soft peaks
1/4 cup each: Dijon mustard, well drained horseradish
1/8 tsp. sugar

Combine cream, mustard, horseradish and sugar in small bowl. Taste; adjust as desired. Can be made 2 days ahead and refrigerated.

Nutritional information per serving:
105 calories; 77 percent of calories from fat; 10 grams fat; 6 grams saturated fat; 36 mg. cholesterol; 4 grams carbohydrates; 3 grams protein; 281 mg. sodium; 0 grams fiber.