Pots on Fire

This is a classic French dish called Pot au-feu, which translates as ‘Pot on the Fire’. Historically, this dish was used by people in the lower socio-economic classes. They used more mature pieces of meat which require longer cooking periods. The pots would often sit on the fire place permanently as vegetables and pieces of meat were thrown into it throughout the day. A lovely stock or soup is produced from this dish, as a result of the stewing. Another signature feature of the dish is the inclusion of a bouquet garni. This is simply, a few bay leaves, parsley springs and thyme sprigs tied together with some kitchen string. This lovely recipe comes from the ABC Delicious Quick, Smart, Cook recipe book. The vegetables you find here are now in season, so it’s a great spring dish. I struggled to find baby leeks so just used one large leek and it worked just as well.

Ingredients- Serves 4

1.6 kg free-range chicken

1 large onion, chopped

1 bouquet garni

1 cup (250ml) white wine

1 cup chicken stock

4 baby leeks, trimmed

1 bunch baby (Dutch) carrots, ends trimmed

4 potatoes, peeled, chopped

100g thin green beans, ends trimmed

Chopped flat-leaf parsley, to sprinkle

Toasted baguette and low fat ricotta to spread

Season the chicken and truss with string. Place the chicken and onion in slow a cooker. Add the bouquet garni, wine, stock and enough water to cover. Season with salt and pepper and cover with the lid. Cook on a low heat for 6-8 hours until the chicken is tender and cooked.

Add the leeks, carrots and potato and cook for a further hour, adding the green beans for the final 10 minutes of cooking.

Remove the chicken and slice. Divide the chicken, vegetables and some of the poaching liquid among serving bowls. Season well with salt, pepper and sprinkle with parsley.

Serve with toasted baguette and ricotta. Bon Appetit!

Source: Delicious. Quick Smart Cook/ Valli Little, November 2009.