●CHICKEN POTOFU-----Chicken
"Pot-au-feu'
＜Ingredients (for four)＞
3 chicken thighs with
bones (700g)
1 large white onion
4 small turnips
1 celery stalk
1 carrot
1 spring onion
4 sausages
80g block of bacon
1/2 head chicory
2 tomatoes
8 cups water
1 bunch of bouquet garni
(celery, thyme, bay leaf,
parsley sprigs)
salt
pepper
1)Cut the chicken thigh into irregular chunks, and
sprinkle salt and pepper.
Let it rest for about an hour
2)Remove the outer skin from the onion, and cut it into
quarters lengthwise.
Leave about 2 cm of stalk on the turnip and peel the
skin. Peel the carrots,
cut in half and for big pieces cut in quarters. Similarly,
cut the celery and
spring onion in half.
3)In a large saucepan, add the chicken, onion, carrot,
celery, bacon and water.
Bring it to a boil. Then reduce the heat, remove the
scum from the surface,
and add the bouquet garni, turnip, and spring onion.
Slide the lid to create
an opening, and let it simmer for 20 minutes until
the vegetables become soft.
4)When the vegetables are tender, season with salt and
pepper and add the
sausages, tomatoes, and chicory. Cover and simmer for
about 5-6 minutes
and then turn the heat off.
*Bouquet garni- celery
stalks, parsley sprigs, thyme and bay leaf tied
together with a kitchen string.
**The amount of water
varies from the size of saucepan. The water should
not submerge all the ingredients. Therefore the right
amount of water would
have the ingredients peeking their head on the surface.
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