Organic Chicken Pot-Au-Feu Stew
This recipe is inspired by the French rustic tradition of stewed meat and vegetables. Make it with organically sourced chicken if possible.
Ingredients
- 3 quarts chicken broth use organic, low sodium
- 1 small - med whole chicken whole free range, organic if possible
- 1 large onion cut into large chunks
- 1/4 cup grainy Dijon Mustard
- 2 large leeks White part cut into 1/4 inch round slices
- 6-8 cloves garlic peeled
- 10 black peppercorns whole
- 10 sprigs thyme plus 1 tsp chopped
- 12 baby carrots peeled whole
- 2 turnips peeled and cut into approx 1
- 2 medium potatoes peeled and cut into approx 1
- 1/2 head cabbage coarsely chopped
- 4 stalks celery sliced
- 1/2 head cauliflower coarsely chopped
- salt and pepper to taste to taste
Instructions
- In a large pot combine the stock, entire chicken, 2-4 celery stalks with leaves, onion, chopped carrot, garlic, peppercorns, and thyme sprigs. Bring to a simmer over medium heat. Then, cook on low heat simmering for about 1 1/2 hours. Turn the chicken over once.
- When the chicken is cooked through, transfer it to a platter to cool. Remove the meat and place it in a bowl. Discard the bones, giblets and skin.
- Strain the broth and discard the chopped vegetables and herbs.
- In the meantime mix the chicken pieces with the mustard.
- Pour the broth back into the pot and bring to a simmer over medium heat. Add 12 whole baby carrots, the turnips and potatoes. Cook for about 10 minutes.
- Add the chicken (mixed with mustard), cabbage, cauliflower, leeks, and the remaining chopped celery (leaves removed) Adjust seasoning with salt and pepper to taste.
- Let the pot simmer for about 1/2 hour on low heat until flavors are blended and vegetables are soft.
- Scoop the chicken and vegetables into individual soup bowls. Add some broth on top. Sprinkle with fresh chopped thyme.
- Serve with fresh Artisan Bread.