This recipe includes
Main ingredients:
| Chicken |
| Leeks |
| Turnip |
| Carrot |
| Celery |
| White onion |
Spices, herbs and flavoring ingredients:
| Parsley leaves |
| Thyme |
| Bay leaf |
| Garlic |
| Butter |
| Chicken liquid stock |
| Salt and pepper |
Why we love it
Pot au feu is a classic French recipe that’s easy to prepare and full of flavor. If you want to make an easy meal that will combine meats with all the goodness of vegetables, a pot au feu is the stew you are looking for.
Traditionally made with beef, pot au feu has been on the French dinner table for centuries. However, chicken pot au feu is also very popular, since it has a shorter cooking time and makes for a lighter meal.
The vegetables that are used are those that you have around the house. And the spices used are the traditional French bouquet garni, though I’ve written them in the recipe below so that it is easier to follow.
In addition, unlike the classic beef bourguignon or coq au vin, there is no wine in the recipe, making it family friendly for everyone. So let’s get cooking, shall we? Allons-y!
What to serve with it?
In France, a chicken pot au feu is traditionally served with pilaf rice or plain rice. But it can also be served with steamed potatoes, mashed potatoes or tagliatelle pasta.
What drinks to serve with it?
For drinks, try a red wine from Beaujolais or a Sancerre from the Loire Valley with your chicken pot au feu.
If you don’t like red wine, try a chilled white from Savoie. You can read more about French wines here.
How to store it?
Chicken pot au feu is one of those recipes that tastes better the next day. You can easily put aside portions in a container and put in the freezer. Let it cool, and then place in an airtight glass container.
Similar recipes
Chicken Pot au Feu for Instant Pot
Equipment
Ingredients
- 2 pounds of chicken (approx. 6 pieces of thigh and leg)
- 1 white onion chopped up
- 3 carrots sliced
- 2 chopped celery sticks
- 3 chopped leeks
- 1 chopped turnip
- 1 garlic clove chopped up
- 2 sprigs of thyme
- 2 sprigs of parsley
- 1 bay leaf
- 1 cup of water or chicken stock
- 2 tablespoons of butter
- Pinch of salt and pepper to taste
Instructions
- Add the chicken thighs and butter in the Instant pot and sauté for about 8 minutes.
- Wash and peel all the vegetables.
- Add the rest of the ingredients and set the Instant Pot to High Pressure for 15 minutes.
- Once the countdown has finished, let the pressure release naturally for 15 minutes.
- Let the Pot au feu rest for 10 minutes on the Keep Warm function.
- Taste to add salt and pepper if necessary.
- Serve while warm.
Notes
Nutrition
Please note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual.
You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for entertainment purposes only.
If you enjoyed that, check out our other classic French recipes that are easy to prepare. Bon appétit and à bientôt !
