Ingredients

For 2

4 confit chicken thighs
4 potatoes
4 turnips
2 carrots
1 leek
1 onion
1/2 green cabbage
2 cloves
1.5 l chicken stock
1 bouquet garni
Coarse salt

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Recipe

Cooking the vegetables:

Wash and peel all the vegetables.
Chop each one in four.
Prepare the bouquet garni.
Place all the vegetables in the chicken stock with the bouquet garni, cloves and cooking salt.

Preparing the pot-au-feu:

Cut each confit chicken thigh in two.
While the vegetables are still slightly firm, add the chicken thighs and a spoonful of duck fat (taken from the packet).
Gently simmer until cooked.

To serve:

Divide the confit chicken thighs between the plates together with the vegetables and sprinkle with a little cooking juice.

Voir nos vidéos

The fattened hen is given a modern twist with this style of cooking. Already confit, it will pep up a stock with vegetables for great memories of traditional chicken stew. Serve in a soup plate with a little stock and some vegetables.

Hubert - culinary advisor Routhiau Group