Chicken Thigh Pot-au-Feu

Chicken Thigh Pot-au-Feu

Delicately boiled bone-in chicken thighs.

Cooking time
35 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

2 pcs (500 g or 17.6 oz.)

1/2 stick

1/4 head


1/2 bulb




1L (33.8 fl. oz.)


a dash


  1. Cut a slit into the chicken thighs along the bone.
  2. Peel the carrot and cut in half lengthwise. Halve the thick half lengthwise.
  3. 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.
  4. 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.
  5. 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.

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