Quick Chicken Pot au Feu

Quick Chicken Pot au Feu


  • 4 whole chicken leg quarters
  • 4 cups chicken stock
  • 1 cup beef stock
  • 1 cup dry white wine
  • 1 cup water
  • 1 bay leaf
  • 1 TBLS fresh thyme leaves
  • ¼ cup chopped parsley
  • 3 cloves garlic, peeled and halved
  • 1 ½ tsps salt
  • ½ tsp black pepper
  • 8 baby red potatoes, halved
  • 12 Brussels sprouts, trimmed and halved
  • 4 stalks celery, cut in half
  • 4 parsnips, peeled and halved
  • 2 leeks, sliced thin
  • ½ pound green beans, halved
  • 1 baguette, cut into ½-inch slices

Serve with

  • Dijon mustard
  • Sweet pickles
  • Fresh horseradish

Cooking Directions:

In large stockpot over medium-high heat, combine chicken stock, beef stock, white wine, water,  bay leaf, thyme, parsley and garlic. Season chicken legs with salt and pepper; add to pot. Also place in pot potatoes, Brussels sprouts, celery and parsnips. Bring to a boil over high heat, cover and decrease heat to a gentle simmer. Cook until vegetables are almost tender, about 15 minutes.

Use tongs to gently move ingredients around a bit. Continue to simmer, partially covered, until chicken is almost cooked through, about 5 minutes more. Add green beans and leeks and continue cooking until chicken is completely cooked and vegetables are tender, about 7 minutes.

To serve, ladle broth into soup bowls. Serve with slices of baguette. Dice chicken and vegetables on plate. Ladle over broth in soup bowls. Serve hot, accompanied by mustard, pickles and horseradish.

Courtesy of National Chicken Council
Nutrition Overview
Serving Size: 4oz
Per Serving
Total fat
Saturated fat