Quick Chicken Pot au Feu is a twist on the classic French beef stew. Pot-au-feu means “pot on the fire.” The chicken and vegetables are seasoned with good-quality broth, fresh herbs and garlic. The result is a one-pot meal with lots of texture and flavor.

Quick Chicken Pot au Feu
Yield: 4 servings

4 cups chicken stock
1 cup beef stock
1 cup dry white wine
1 cup water
1 bay leaf
1 tablespoon fresh thyme leaves
1/4 cup freshly chopped parsley
3 cloves garlic, peeled and halved
4 whole chicken leg quarters
Sea salt and freshly cracked black pepper to taste
8 baby red potatoes, halved
12 Brussels sprouts, trimmed and halved
4 stalks celery, cut in half
4 parsnips, peeled and halved
2 leeks, cleaned and sliced thin
1/2 pound fresh green beans, halved
1 baguette, cut into 1/2-inch slices
Dijon mustard
Sweet pickles
Fresh horseradish

1. In large pot over medium-high heat, combine chicken stock, beef stock, white wine, water, bay leaf, thyme, parsley and garlic. Season chicken legs with salt and pepper; add to pot. Also place in pot potatoes, Brussels sprouts, celery and parsnips. Bring to a boil over high heat, cover and decrease heat to a gentle simmer. Cook until vegetables are almost tender, about 15-20 minutes.
2. Use tongs to gently move ingredients around a bit. Continue to simmer, partially covered, until chicken is almost cooked through, about 5-10 minutes more. Add green beans and leeks and continue cooking until chicken is completely cooked and vegetables are tender, about 7 minutes.
3. To serve, ladle broth into soup bowls. Serve with slices of baguette. Dice chicken and vegetables on plate. Ladle over broth in soup bowls. Serve hot, accompanied by mustard, pickles and horseradish.

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