Pot au feu

  • Portion size: Serves 4
  • Ready in 1 hour 40 minutes
  • Difficulty: easy

This tasty French-inspired chicken ‘pot au feu’ recipe is low in calories, fat and salt. It uses loads of peppercorns for flavour, along with bay leaves and thyme.

adslot-recipe-1
lock
Join Extradelicious to unlock Cook Mode

Ingredients

  • 1kg whole free-range chicken
  • 6 large Chantenay carrots, trimmed
  • 2 medium onions, each cut into 6
  • 2 celery sticks, each cut into 4 lengths
  • 100g pearl barley
  • 20g fresh flatleaf parsley, stalks and leaves separated and chopped
  • 20 black peppercorns
  • 4 fresh bay leaves
  • 4-5 fresh thyme sprigs
  • 1 litre good-quality vegetable stock
  • ¼ white cabbage, shredded
adslot-recipe-3
lock
Join Extradelicious to unlock Cook Mode

Method

  1. Place the chicken in a large, snug-fitting saucepan. Add the carrots, onions, celery, pearl barley, parsley stalks, peppercorns, bay leaves and thyme. Pour over the stock, along with 1 litre cold water.
  2. Slowly bring to the boil, cover and simmer gently for 1 hour, then uncover and simmer gently for 30 minutes.
  3. Place a wooden spoon in the chicken’s cavity and carefully lift it out. Remove as many peppercorns, bay leaves, thyme and parsley stalks as you can from the stock.
  4. Recipe continues after advertising adslot-recipe-4
  5. Using a ladle, skim off any scum or fat from the surface. Use a fork to remove the flesh of the chicken from the carcass. Discard the skin and add the meat to the stock, with the parsley leaves and shredded cabbage.
  6. Bring the stock back to the boil, taste and adjust the seasoning. Serve with crusty bread or boiled potatoes.

Nutrition

  • 243kcals Calories
  • 3.3g (0.8g saturated) Fat
  • 27.7g Protein
  • 27.2g (11.3g sugar) Carbs
  • 0.5g Salt
adslot-recipe-5

Rate and review

Rate

Leave a comment, question or tip

adslot-recipe-6
2

Recipes left this week.


Go unlimited for £4.99 /month, plus enjoy:

  • Access to 9000+ recipes
  • Distraction-free browsing
  • Cook Mode & more
×