French Chicken Casserole (pot-au-feu)
Ingredients
- 4 Chicken legs divided into thighs and drumsticks
- 110 grms Pancetta or Streaky Bacon. chopped
- 6 Pork and leek sausages
- 55 grms Pearl Barley
- 2 Carrots (chopped)
- 2 onions quartered
- 4 garlic cloves skin on
- 5 medium potatoes cut into chunks
- 2 Leeks roughly chopped
- 1 red pepper de-seeded and sliced
- 1 small savoy cabbage quartered and core removed
- 1 tspn Turmeric powder
- 500 mls vegetable stock
- 1 Bouquet Garni (thyme. parsley and rosemary)
- salt and black pepper to taste
Accompaniment
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Description
This is my version of a classic French chicken casserole. I first tasted this in Brittany about 36 years ago and its still a favourite. It is a great one pot winter warmer.
Method
-
1
1. Pre heat oven to 190 degrees C.
2. Place chicken in a large casserole dish then add rest of ingredients. Cover the dish and put in oven. Cook for 2 hours 30 minutes.
3. Serve.
Chef's Tips
1. You can use a whole chicken instead of pieces.
2. Try lightly browning the sausages before adding them to the casserole.
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