Chicken Pot-Au-Feu

Name: Chicken Pot-Au-Feu
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 2 casseroles, 8 serving(s)
Ingredients: 16 chicken thighs or 8 chicken legs; salt and pepper; 2 tablespoons olive oil, divided; 2 medium onions, quartered and sliced in 1/4-inch strips; 3 garlic cloves, minced; 3 cups carrots, sliced in 1/4th-inch rounds; 1 cup celery, sliced in 1/4th-inch pieces; 1 1/2 tablespoons fresh thyme or 1 1/2 teaspoons dried thyme; 1/3 cup all-purpose flour; 1 1/2 cups dry white wine; 2 cups chicken broth; 1/2 cup port wine

Submitted by kineline

"This rich and savory chicken stew has a beautiful golden color. Flavored with wine and fresh thyme, it complements the deeper flavors of chicken thighs and drumsticks. My favorite classier, freezer meal! Source: Sunset Magazine"

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Ready In:: 1hr 50mins
Ingredients:: 12
Yields:: 2 casseroles
Serves:: 8

ingredients

16 chicken thighs or 8 chicken legs
salt and pepper
2 tablespoons olive oil, divided
2 medium onions, quartered and sliced in 1/4-inch strips
3 garlic cloves, minced
3 cups carrots, sliced in 1/4th-inch rounds
1 cup celery, sliced in 1/4th-inch pieces
1 ¹⁄₂ tablespoons fresh thyme or 1 1/2 teaspoons dried thyme
¹⁄₃ cup all-purpose flour
1 ¹⁄₂ cups dry white wine
2 cups chicken broth
¹⁄₂ cup port wine

directions

Set aside two 2-quart casserole dishes, or two large disposable freezer containers. (For small families, this recipe will make three or four meals; adjust number and size of pans accordingly).
Skin chicken pieces and remove fat. Sprinkle with salt and pepper.
Add 1 tablespoon olive oil to large frying pan or dutch oven. When hot, add one-half the chicken pieces and brown on all sides. Remove chicken to prepared baking pans and allow to cool.
Add remaining tablespoon of olive oil to the frying pan, and stir in onions and garlic. Sauté over medium-high heat until golden, stirring frequently. Stir in carrots, celery and thyme, and sauté until the vegetables are soft, about 5 minutes. Stir often. Using a slotted spoon, divide vegetables among the casserole dishes or freezer containers; retain juices in pan.
Return frying pan to heat, and add flour. Stir vigorously to blend flour, over medium-high heat, until flour mixture begins to brown. Slowly whisk in chicken broth, white wine and port wine. Stir until boiling and slightly thickened.
Pour sauce over chicken and vegetables. Cover and freeze. Mark containers with recipe name, date of preparation, and these reheating instructions:
Thaw in refrigerator before use. Bake, covered, in 375-degree oven until chicken is no longer pink near the bone, about 1 1/2 hours.
Tip for extended storage: Freeze Chicken Pot-au-Feu overnight in freezer containers slightly smaller than covered casserole pans. When frozen hard, remove from disposable freezer containers and seal using a Foodsaver-brand vacuum food storage bag. Removing all air from the storage bag extends food quality 3 to 5 times.

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RECIPE SUBMITTED BY

kineline

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I live in Bergen, Norway, with my American husband.We have 2 daughters, Emma (born in 2001) and Sara (born in 2003) I worked full time as a consultant at a publishing house, but decided to change careers and am now working as a consultant at the Norwegain Public Roads Administration. The main reason for me to join this site is that my husband and I both need help figuring out how to ake good, quality, healthy meals for our family that does not involving using a lot of time we don't have! Other then that, I love photographing (have a Nikond D90), writing, films, reading books, hiking, being outside with my kids, do arts and crafts with the kids, traveling (which we do a lot).

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