Recipe: Chicken Pot-Au-Feu

Chicken Pot-Au-Feu

1 broiler-fryer chicken, cut in parts
1/4 cup corn oil
1 quart water
1 onion, halved
2 carrots, sliced
2 ribs celery, sliced
2 chicken bouillon cubes
3 springs parsley
1 1/2 teaspoon salt
1 teaspoon flavor enhancer
1 small head cabbage, cut in eights
1 package (10 oz.) frozen peas
1 tablespoon cornstarch
1 tablespoon water

In Dutch oven place oil and heat to medium temperature. Add chicken and cook, turning, about 10 minutes or until brown on all sides.

Add water, onion, carrots, celery, bouillon cubes, parsley, salt and flavor enhancer. Cover and simmer about 30 minutes or until fork can be inserted in chicken with ease. Remove parsley.

Add cabbage and peas. Cover and simmer about 15 minutes or until vegetables are tender. Remove chicken and vegetables; keep warm.

In bowl place cornstarch; add water, stirring constantly. Add cornstarch mixture to juices in Dutch oven, stirring constantly. Boil 1 minute, stirring constantly.

Return chicken and vegetables to Dutch oven and heat through.

Makes 4 servings
Source: National Chicken Council, Carol Pfeiffer, Lewes, DE