Chicken Pot-au-Feu Recipe

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Chicken Pot-au-Feu
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Ingredients
22
Count
Nutrition
1131
Calories
Total time
300
Minutes
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Ingredients:

Directions:

  1. Poach chicken: Pat chicken dry and sprinkle inside and out with salt and pepper. Stuff cavity with thyme and chill chicken, loosely covered, at least 3 hours (to allow seasoning to permeate meat).
  2. Transfer chicken to a 7- to 8-quart heavy pot, then add stock, water, onion, garlic, celery rib, and bay leaf and bring to a boil. Reduce heat and gently simmer chicken, covered, until juices run clear when a thigh is pierced with a skewer and thermometer inserted into thickest part of a thigh (do not touch bone) registers 170°F, about 45 minutes. Transfer chicken to a large platter and let stand, loosely covered with foil, 20 minutes. Reserve cooking liquid in pot, uncovered, and discard onion, celery, garlic, and bay leaf.
  3. Prepare leeks and potatoes while chicken cooks: Starting about 1/2 inch from root end, make a lengthwise cut through middle of each leek (keep leek intact). Wash leeks well under cold running water and drain. Halve potatoes.
  4. Cook vegetables while chicken stands: Bring chicken cooking liquid to a boil, then add leeks, potatoes, carrots, parsnips, and celery root and simmer, partially covered, until tender, about 20 minutes. Carefully transfer vegetables with a slotted spoon to platter with chicken and keep warm, loosely covered with foil. (Reserve cooking liquid for another use if desired cool, uncovered, then chill, covered.)
  5. Make sauce while vegetables cook: Mash garlic and capers to a paste with salt using a mortar and pestle (or mince and mash with a large heavy knife). Transfer to a food processor and pulse with parsley and watercress until herbs are finely chopped. With motor running, add oil in a slow stream and process until smooth. Season sauce with salt and pepper.
  6. Serve chicken and vegetables with sauce.
  7. Cooks' notes: • Stuffed and seasoned uncooked chicken can be chilled, loosely covered, up to 1 day.
  8. • Watercress sauce can be made 2 hours ahead and chilled, covered.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1131.23 Kcal (4736 kJ)
Calories from fat 555.39 Kcal
% Daily Value*
Total Fat 61.71g 95%
Cholesterol 102.04mg 34%
Sodium 1933.96mg 81%
Potassium 2050.32mg 44%
Total Carbs 108.15g 36%
Sugars 40.61g 162%
Dietary Fiber 24.56g 98%
Protein 32.07g 64%
Vitamin C 115.7mg 193%
Vitamin A 2.8mg 94%
Iron 9.3mg 52%
Calcium 302.1mg 30%
Amount Per 100 g
Calories 112.8 Kcal (472 kJ)
Calories from fat 55.38 Kcal
% Daily Value*
Total Fat 6.15g 95%
Cholesterol 10.17mg 34%
Sodium 192.84mg 81%
Potassium 204.45mg 44%
Total Carbs 10.78g 36%
Sugars 4.05g 162%
Dietary Fiber 2.45g 98%
Protein 3.2g 64%
Vitamin C 11.5mg 193%
Vitamin A 0.3mg 94%
Iron 0.9mg 52%
Calcium 30.1mg 30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 27
    Points
  • 29
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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