Recipe courtesy of Kerry Hefferman

Chicken "Pot au Feu"

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  • Yield: 4 servings
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2 whole chicken breasts bone in, skin on

2 ounces canola oil

2 large carrots cut into large bias slices

2 bunches celery, hearts or center portion only, cut in half

2 onions, cut in half

4 cloves garli,c cut in half

1 teaspoon dried thyme

2 dried bay leaves

2 large new potatoes, cut into 1/4-inch pieces

Salt and pepper


  1. Season and brown chicken well in a hot saute pan in 1-ounce canola oil. Brown the carrots, celery, onion, garlic in the remaining oil. Arrange these ingredients tightly in a 4 quart stock pot. Add water so it just covers the ingredients, and season with salt and pepper. Bring to a simmer, skim any foam fat or impurities with a ladle as they rise to the surface. After 10 minutes add bay and thyme. Simmer 15 minutes and add the potatoes. Simmer another 20 minutes until potatoes and chicken are just done. Remove vegetables, chicken and potatoes and arrange attractively on a platter. Strain broth.