Wednesday, June 7, 2017

Chicken (or Vegetarian) Pot-au-Feu

Pot-au-feu is a quintessential French stew, and since I just returned from a delicious trip to France, I'm remembering some of my favorite dishes. Pot-au-feu is definitely one of the best! The one served at Pain du Quotidien in Paris is my inspiration. Their recipe is vegetarian, with root vegetables, quinoa and herbs simmered in a light broth. I made this one with chicken since late spring cold season is upon us and I craved some chicken soup! Serve this with a crusty bread and a salad, and you've got a meal that will delight!


1 tsp olive oil
1/2 pound chicken, cut into 1/2 inch cubes (omit for vegetarian)
1/2 cup chopped onion
1/2 cup sliced celery
4 cups low sodium chicken or vegetable stock
1/2 cup peeled and sliced carrot
1/2 cup chopped red pepper
1/2 cup peeled and chopped turnip
1 cup peeled and cubed potato
1 can low sodium garbanzo beans, drained and rinsed
1 tsp fresh thyme leaves
1 tsp fresh chopped oregano
2 tsp fresh chopped parsley
2 cups cooked quinoa
4 tsp harissa or creamy horseradish

Directions: Heat the olive oil in a heavy bottomed stock pot. Add the chicken, onion, and celery and cook for several minutes, until the onion begins to turn translucent and the chicken begins to lose its pink color. Add the stock, along with the vegetables and herbs. Cook until the vegetables are tender and the chicken is cooked through, about 20 minutes. Add the quinoa and cook until the quinoa is heated through. Serve in bowls, with a teaspoon of harissa or horseradish on the side.

Serves 4

Stealthy Cooking Tip: This is another of those dishes that will remind me of a trip ... and is a good way to get lots of vegetables into my diet. Vegetarian or chicken, it's chock full of lots of veggies!

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