Chicken Thigh Pot-au-Feu
Cooking time
35 minutes
Calories
772kcal
Sodium
1.0g
  • Nutrition information is for one serving.

Ingredients(Servings: 2)

4

1/2

2

1/4 head

2

1/2 bulb

1

(A)bouillon

1

1.2 L (5 US cups)

(B)

2 Tbsp

a dash

Directions

  1. Cut a slit into the chicken thighs along the bone.
  2. Peel the carrot and cut in half lengthwise.
    Cut thick portions into semicircles.
  3. Leaving about 3 cm (1-1/4 in.) of the stem, peel the turnips.
  4. Divide the cabbage and onion in half.
    Then, peel the potatoes and soak in water for 2 minutes.
  5. Place (1), the bay leaf and (A) into a pot and cook.
    Remove any scum that floats to the surface when it comes to a boil, add (2) and cook further for 10 minutes.
  6. Add the remaining vegetables, and cook for 10 minutes lidded over low heat.
  7. Add (B), then cook for 10 more minutes over low heat and serve.