Pot Au Feu


Pot Au Feu


2 tablespoons olive oil
1kg chicken pieces
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 small parsnips or turnips
8 small potatoes, unpeeled
1 fennel bulb or leek, sliced
6 shallots, unpeeled
8 cloves garlic, unpeeled
4 sprigs rosemary
1 cup white wine
1 cup chicken stock (use a low-salt version, if possible)
12 baby carrots

Recipe by: Nici Wickes
Publication: World Kitchen (Oct 2009)
Recipe ID: 100044


This casserole-type dinner is a great way to warm the house and the heart during the colder months.


Preheat oven to 180C.

Place 1 tablespoon of olive oil in the base of a baking dish or an ovenproof casserole dish.  Arrange the chicken pieces in a single layer.  Season the chicken with salt and pepper.

Add the parsnips or turnips, potatoes, fennel or leek, shallots, garlic and rosemary.  Pour the wine and chicken stock into the dish and drizzle with the remaining olive oil.

Cover with foil and bake for 30 minutes.  Add the baby carrots, cover with foil and cook for a further 20 minutes.  Remove the foil and cook for further 20 minutes or until the vegetables are lightly browned and soft - the garlic and shallots will squeeze out of their skins.

Serve with green vegetables.




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