Chicken Pot-au-Feu

Name: Chicken Pot-au-Feu
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 567 grams cups diced (1/4 to 1/2 in.) carrots (about; 8 chicken legs (drumsticks and thighs attached; 4 lb. total), skinned and fat-trimmed; 355 milliliters dry white wine; 473 milliliters fat-skimmed chicken broth; 79 milliliters all-purpose flour; 2 Tbsps minced fresh thyme leaves or 1 1/2 teaspoons dried thyme; 2 Tbsps olive oil; 237 milliliters Oven-Sautéed Onions and Garlic; 118 milliliters port; 8 servings Salt and pepper

Need a dairy free main course? Chicken Pot-au-Feu could be a spectacular recipe to try. One portion of this dish contains about 24g of protein, 24g of fat, and a total of 444 calories. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up fat-skimmed chicken broth, salt and pepper, oven-sautéed onions and garlic, and a few other things to make it today. To use up the port you could follow this main course with the Port Cobbler as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Rinse chicken and pat dry.

Ingredients you will need

Whole Chicken

Sprinkle lightly with salt and pepper.

Ingredients you will need

Salt And Pepper

Put 1 tablespoon oil in a 5- to 6-quart pan over medium-high heat. When hot, add 1/2 the chicken and brown on all sides, about 10 minutes total. As chicken is browned, transfer to a platter and add remaining chicken.

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Frying Pan

Let cool to room temperature, about 10 minutes.

Add carrots, thyme, and remaining oil to frying pan. Stir often until carrots are slightly browned, about 10 minutes.

Ingredients you will need

Carrot

Thyme

Cooking Oil

Equipment you will use

Frying Pan

Add flour and stir 1 minute longer.

Ingredients you will need

All Purpose Flour

Add sauted onions and garlic, white wine, broth, and port, and stir until boiling, about 5 minutes.

Ingredients you will need

White Wine

Garlic

Onion

Broth

Port

Let cool to room temperature, about 40 minutes.

Put 1/2 the chicken in each of 2 foil pans (8 to 9 in. square). Spoon sauce evenly over chicken. Seal pans with foil, and freeze (see Cold Facts below).

Ingredients you will need

Whole Chicken

Sauce

Equipment you will use

Aluminum Foil

Thaw 1 pan (see notes).

Equipment you will use

Frying Pan

Bake, covered, in a 375 oven until chicken is no longer pink at bone in thickest part (cut to test), about 1 1/2 hours (about 1 hour in a convection oven).

Ingredients you will need

Whole Chicken

Bone

Equipment you will use

Oven

Cold Facts. Packaging: freezer bags and foil pans. Squeeze out all air and seal bag. For better protection of frozen foods during storage, seal each bag inside a second one.

Equipment you will use

Aluminum Foil

Lay bags flat in freezer until solid so they will stack. Seal foil pans with a double layer of foil to protect foods for storage. Label each dish with permanent marker. Make a master list of the dishes. As you remove each from the freezer, cross it off the list. For best quality, freeze meat mixtures no longer than six weeks, others three months.

Ingredients you will need

Meat

Equipment you will use

Aluminum Foil