Chicken Thigh Pot-au-Feu Recipe | Kikkoman Corporation

Delicately boiled bone-in chicken thighs.

Cooking time

35 minutes

Calories

772kcal

Sodium

1.0g

Nutrition facts are for one serving.

Ingredients(Servings: 2)

Directions

Cut a slit into the chicken thighs along the bone.
Peel the carrot and cut in half lengthwise. Halve the thick half lengthwise.
Leaving about 3 cm (1.2 in.) of the stem, peel the turnips. Divide the cabbage and onion in half. Peel the potatoes and soak in water for 2 minutes.
Place (1), the bay leaf and (A) into a pot and bring to a boil. Remove any scum that forms on the surface once boiling, add in (2) and cook a further 10 minutes.
Add in the remaining vegetables, place on a lid and simmer for 10 minutes over low heat. Add in (B), then simmer for about 10 minutes more keeping the heat at low.

Cooking Basics

Potatoes - soaking in water

Once cut, the starch in potatoes causes them to turn brown due to the process of oxidation. To avoid this soak cut potatoes in cold water. By doing so you will also be able to remove any starch on the surface and prepare less-starchy dishes. Completely cover in cold water and soak for about 10 minutes. Changing the water halfway through is not necessary.

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