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. It is not only packed with vegetables, but veggies that are affordable and have a long shelf life. This recipe freezes very well which can save you loads of time with meal prep (cook once, eat twice!).
Easy Pot au Feu, What you can expect:
Total time: 90-120 mins
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 (about 6 tbsp). Sprinkle each portion with about 1 tbsp of the herb and enjoy!