Chicken pot-au-feu with kale

Votes: 3

How to Make Chicken Pot-au-Fauve with Kale

Photo of the dish: Marcus Nilsson

Time: 1 hour 50 min.
Complexity: easily
Servings: 4

Pot-a-feu A French dish made from stewed vegetables and meat. The dish consists of lean meats and cartilaginous meats to create a jelly-like broth, along with vegetables such as carrots, turnips, leeks, celery, and onions; seasoned with bouquet garni, black and allspice pepper, and herbs.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

900 g chicken breast fillet (approx. 4 pcs.)
1 pound torn winter greens, such as kale, Swiss chard, chicory, or young mustard greens
6 cups chicken broth
Salt and freshly ground pepper
1.5 tsp salt
1 bunch of carrots, tops trimmed, cut in half lengthwise
3 leeks, stems trimmed, feathers cut in half lengthwise
6 small turnips, peeled and cut into wedges
1 bunch of fresh parsley
1 tube cinnamon
1 teaspoon black peppercorns
1/2 tsp cloves of allspice peas
1/2 tsp coriander seeds
2 tbsp. l. olive oil

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Cook the broth: In a large saucepan, heat the chicken broth to medium heat, add the cinnamon stick, peppercorns, allspice, coriander seeds and salt.

Tie half the parsley with kitchen twine and place in a saucepan. Cover and simmer for 10 minutes.
Prepare vegetables: Add the carrots and turnips to the pan, adding enough water to cover the vegetables. Tie the leeks with kitchen twine and add them to the pan. Bring to a boil and simmer until the vegetables are tender, about 15 minutes.

Remove the carrots and turnips with a slotted spoon and place them on a separate plate, untie and add the leeks; set the plate aside.

Prepare chicken breasts: Place in a saucepan with broth, cover, and simmer until breasts are firm, about 20 minutes.

Place the breasts on a cutting board, remove the skin and cut the meat into strips.
Prepare kale: Heat olive oil in a shallow frying pan over medium heat. Add the cabbage and cook for about 5 minutes.

Add 1 cup broth and simmer until tender, about 5 minutes. Season with salt.
Prepare the pot-au-feu: Strain the broth and remove excess fat, return to the stove and simmer for 10 minutes; season with salt and pepper.

Add to broth leeks, carrots, and turnips to warm up.

Meanwhile, chop the remaining fresh parsley.

Divide the leeks, carrots, and turnips among the servings, then add the chicken and kale, and pour the broth over them. Sprinkle with chopped parsley.

We invite you to familiarize yourself with a collection of recipes for clear soups.