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  Recipe Home » Main Course » Chicken Pot-Au-Feu
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  Chicken Pot-Au-Feu
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 437
1 Whole frying chicken, cut
Up or 4 whole chicken legs
3 To 4 large carrots, cut into 3Inch lengths and quartered
1 Bay leaf
1/2 tsp Thyme, rubbed
2 tsp Chicken bouillon
6 To 8 small thin skinned
2 Cloves garlic, chopped
1 large Onion, cut in
Thin wedges
1/2 cup Dry white wine
In a three quart bowl or casserole, that will fit in a large pot or
Wok for steaming, place the potatoes, carrots, onions and bay leaf.
Cover with the chicken pieces, skin side up. Mix the wine, thyme,
garlic and bouillon. Pour the wine mixture over the chicken.

Place the bowl or casserole on a rack in a large pot or Wok. Pour
enough water in the pot or Wok to just cover the rack.

Cover the pot and bring the water to a boil, reduce the heat and
steam the chicken for 1 1/4 to 1 1/2 hours or until the chicken is
done and the vegetables are tender.

Remove the chicken and vegetables from the pot and serve with Dijon
mustard and horseradish. The broth may be shimmed of fat and served
in cups with the chicken or reserved for future use.
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