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root
Senior Member

Posts: 330
Registered:
February 2004

Chicken Pot-au-Feu Tue, 10 February 2004 20:18
16 chicken thighs or 8 chicken leg quarters
salt and pepper
2 tablespoons olive oil, divided
1 large or 2 medium onions, quartered and sliced in 1/4-inch strips
3 cloves garlic, minced or pressed
3 cups carrots, sliced in 1/4th-inch rounds
1 cup celery, sliced in 1/4th-inch pieces
1 1/2 tablespoons fresh thyme or 1 1/2 teaspoon dried thyme
1/3 cup all-purpose flour
1 1/2 cups dry white wine
2 cups defatted chicken broth
1/2 cup port wine

Set aside two 2-quart casserole dishes, or two large disposable freezer containers.  (For small families, this recipe will make three or four meals; adjust number and size of pans accordingly).

Skin chicken pieces and remove fat.  Sprinkle with salt and pepper.

Add 1 tablespoon olive oil to large frying pan or dutch oven.  When hot, add one-half the chicken pieces and brown on all sides.  Remove chicken to prepared baking pans and allow to cool.

Add remaining tablespoon of olive oil to the frying pan, and stir in onions and garlic.  Sauté over medium-high heat until golden, stirring frequently.  Stir in carrots, celery and thyme, and sauté until the vegetables are soft, about 5 minutes.  Stir often.  Using a slotted spoon, divide vegetables among the casserole dishes or freezer containers; retain juices in pan.

Return frying pan to heat, and add flour.  Stir vigorously to blend flour, over medium-high heat, until flour mixture begins to brown.  Slowly whisk in chicken broth, white wine and port wine.  Stir until boiling and slightly thickened.

Pour sauce over chicken and vegetables.

To Freeze: Place into freezer containers in family sized portions.

To Reheat: Thaw in refrigerator before use. Bake, covered, in 375 oven until chicken is no longer pink near the bone, about 1-1/2 hours.

      
Jenn
Senior Member

Posts: 337
Registered:
February 2004

  Re: Chicken Pot-au-Feu Wed, 14 January 2009 18:02
Wasn't our favorite. Pretty bland overall. Don't think I'd make it again.
      
    
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