Chicken Pot au Feu

Chicken Pot au Feu

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Servings: 4
Calories: 570


  • 1 chicken weighing 2 1/2 lbs
  • 1 1/4 pt chicken stock
  • 4 oz carrots
  • 2 small onions
  • 18 oz sauerkraut
  • 1 bay leaf
  • 4 juniper berries
  • 14 oz tomatoes
  • 1/2 tsp each salt and freshly ground black pepper
  • 7 oz leeks


  • Wash chicken, heart and liver, dry and divide chicken into 8 portions.
  • Bring chicken stock to the boil in a large flame-proof casserole.
  • Place chicken portions and heart into stock, lower the heat and cook uncovered for 30 minutes. Skim off any scum that forms.
  • Scrape, rinse and chop carrots. Cut white part of leeks into 5 cm (2 in) lengths, split these in half and wash. Peel onions and slice into rings. Roughly chop sauerkraut and combine with bay leaf and juniper berries.
  • Add all prepared vegetables and chicken liver to stock, cover and simmer for 30 minutes.
  • Make crosswise cuts in the rounded end of tomatoes, cover with boiling water, skin and cut into good sized segments, removing any core.
  • Add prepared tomatoes 10 minutes before end of cooking time
  • Season well with salt and pepper.
  • Serve with warm French bread.
Calories: 570 kcal
Carbohydrates: 30 g
Protein: 43 g
Fat: 31g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 147 mg
Sodium: 1225 mg
Potassium: 1231 mg
Fiber: 8 g
Sugar: 13 g
Vitamin A: 6688 IU
Vitamin C: 47 mg
Calcium: 126 mg
Iron: 5 mg
Ingredients Chicken, Whole Chicken
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