Poached Chicken Pot au Feu

Name: Poached Chicken Pot au Feu
Cuisine: Mediterranean, French, European, Asian
Ingredients: 2 small yellow onions, peeled and cut in half; 8 cloves; 2 leeks, trimmed and washed well, dark tops reserved; 1 3/4 lbs skinless chicken breast, on the bone; 3 medium carrots, scrubbed and cut into 3 equal lengths, then into quarters lengthwise; 4 small white turnips, peeled and quartered; 1 bay leaf; ½ teaspoon black peppercorns; 4 to 6 cups water; Sea salt to taste; 1⅓ cups of Arborio or other short-grain rice

Instructions

My friends call this Poached Chicken Pot au Feu “Miracle Chicken!” It's one of my favorite things to eat when I feel tired or run-down. It was a lifesaver during chemo. It is basically nourishing, low-fat, invalid food but it is easy to make and amazingly tasty. The trick is to poach the dish slowly. I use chicken on the bone for extra flavor, but you can use boneless for less mess. If you don't like rice, you can substitute 3-4 small, halved, waxy potatoes instead and add them along with the root vegetables. If leeks aren't available, substitute two small celery branches cut into sticks. If you want to make the dish a little more elegant, cook the rice in a separate pot, with the same timing and method as below, with 2¾ cups of stock ladled from the chicken for a risotto-like side dish.

Updated at: Thu, 07 Oct 2021 15:46:26 GMT