Evenly pierce the chicken in several places with a fork to allow the flavors to be absorbed. Cut the vegetables into large chunks.
Heat olive oil in a large pot. Brown the chicken on the skin side first, then turn it over and season with the ingredients marked ★.
Brown both sides thoroughly, then remove from the pot, transfer to a dish, and set aside.
Lightly sauté the onions and carrots in the same pot. Add white wine to make it flavorful, and add the potatoes and the browned chicken.
Add the ingredients marked ☆, bring to a boil, and then simmer over low heat.
Add the cabbage and button mushrooms and continue to simmer until the vegetables are tender.
I recommend serving it with a boiled egg, sour cream (for a rich and fresh flavor), or mustard (which goes great with the chicken).
Story Behind this Recipe
This is our family favorite pot-au-feu recipe. It's recommended if making a chicken pot-au-feu. If making it with sausages, see Recipe ID: 965355.
Add your choice of vegetables. The order to for cooking vegetables is to first sauté the aromatic vegetables to bring out the flavors, then add the vegetables that are slow to cook through, and finally add those that cook through quickly. Adjust the amount of salt depending on the vegetables used and the water content of the ingredients.