Pot-au-Feu Chicken Stew

Pot-au-Feu Chicken Stew
Asa Dahlgren
  • Yield: 4 to 6 servings
  • Cook: 40 minutes

A classic French stew that’s great to share. Most often, it contains beef brisket, sausages, vegetables, and chicken. Here, I’ve simplified the stew so it’ll be quicker to make. When I invited my friend François and his friend over, his friend exclaimed: “Mon dieu—that was even better than my wife’s!” —Maria Zihammou


6 1/3cups water
1teaspoon salt
1 chicken
1tablespoon olive oil
salt and black pepper
1 net pearl onions
3 garlic cloves
1teaspoon whole white peppercorns
3 potatoes
2 parsnips
1/2 rutabaga, approx. 2/3 lb
4 carrots
1/2 leek
2 stalks celery leaves
Dijon mustard and bread, for serving
Spice Bouquet
2 bay leaves
1 small sprig fresh thyme
1 small sprig parsley
cooking twine


  1. Use a decently sized saucepan. Boil the water with salt. Cut the chicken into eight pieces. Heat the oil in a pan. Season the chicken with salt and pepper. Brown it lightly in the pan. Then move it to the saucepan. Boil and skim off the top of the water. Turn down the heat and place the lid on top.
  2. Peel the onion and garlic. Place them in the stew whole, along with the white peppercorns.
  3. Peel the potato, parsnips, rutabaga, and carrots. Slice them into smaller pieces and place them in the stew along with the leek and celery, which should also be cut into small pieces.
  4. Tie together the spice bouquet with the cooking twine and add it in as well. Simmer the stew, covered, for about 40 minutes, until the chicken is ready. Serve with Dijon mustard and bread.

Recipe from French Bistro: Restaurant-Quality Recipes for Appetizers, Entreés, Desserts, and Drinks by Maria Zihammou (Skyhorse Publishing, Inc., 2014)