Pot-au-Feu a la Minute
- Total Time
- 45 minutes
- Rating
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Ingredients
- 1head Chinese cabbage, about 3½ pounds
- ¼pound lean bacon, cut into ½-inch pieces
- 4whole chicken legs, separated, about 2 pounds
- Salt to taste if desired
- Freshly ground pepper to taste
- 1smoked pork butt (porkette) about 1½ pounds
- 1cup finely chopped onion
- 1tablespoon finely minced garlic
- ½cup dry white wine
- 1½cups fresh or canned chicken broth
- 8red, waxy potatoes, about 1 pound
- 12baby carrots, trimmed and scraped, about 1 pound
- 2whole cloves
- 2whole allspice
- 1bay leaf
- ½teaspoon dried thyme
- Tomato and horseradish sauce (see recipe)
Preparation
- Step 1
Slice off and discard the bottom end of the cabbage. Cut it lengthwise in half and cut each half crosswise into 2-inch pieces. Put the pieces in a kettle and add cold water to cover.
- Step 2
Bring to a boil. When the water reaches a full, rolling boil, drain cabbage. Rinse under cold running water until well chilled. Drain well.
- Step 3
Put the bacon in a casserole or kettle and cook, stirring often, until rendered of fat. Add the chicken legs and thighs, skin side down, and sprinkle with salt and pepper. Cook about 2 minutes.
- Step 4
Cut the pork crosswise into 8 pieces of more or less equal thickness. Add these to the chicken and sprinkle the onion and garlic over all.
- Step 5
Cook briefly, stirring, and add the wine and broth. Bring to a simmer and add the cabbage, potatoes, carrots, cloves, allspice, bay leaf and thyme. Cover closely and cook 25 minutes. Uncover and continue cooking 5 minutes. Remove bay leaf.
- Step 6
Serve the meats and vegetables with a little of the broth and the tomato and horseradish sauce.
Private Notes