Vegetable and Chicken Pot-au-feu

Vegetable and Chicken Pot-au-feu

This pot-au-feu with tender chicken and flavorful veggies is simply seasoned with salt. Sauté the chicken to lock in the flavors, then stew!

Ingredients: 2 serving

Chicken with bones (bone-in thigh or wings)
2-4 legs
Olive oil
1 tablespoon
to taste (on the strong side)
★Roughly ground black pepper
to taste (on the strong side)
★Garlic powder
to taste (on the strong side)
White wine
as needed
1-1 1/2 teaspoons
☆Bay leaves
Parsley (for garnishing) (optional)
as needed
Vegetables of your choice (for example):
White mushrooms


1. Evenly pierce the chicken in several places with a fork to allow the flavors to be absorbed. Cut the vegetables into large chunks.
2. 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 ★.
3. Brown both sides thoroughly, then remove from the pot, transfer to a dish, and set aside.
4. 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.
5. 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.
6. 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.