Poached Chicken Pot au Feu

Name: Poached Chicken Pot au Feu
Cuisine: Mediterranean, American, Greek, Southern, African, Moroccan, European
Ingredients: 2 small yellow onions, peeled and cut in half; 8 cloves; 2 leeks, trimmed and washed well, dark tops reserved; 1¾ pounds 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; Fresh parsley, to garnish (optional); Dijon mustard, for serving (optional)

Instructions

This is one of our founder's favorite dishes. In her words, "My friends call this '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 nourishing, low-fat, and amazingly tasty. "The trick is to poach the chicken 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."

Updated at: Sat, 19 Apr 2025 02:08:35 GMT