Easy pot au feu
Pot au feu is a meat-lovers dream - a slow-cooked stew with chicken, bacon and sausage.
From Saturday Kitchen
Ingredients
- 1 medium free-range chicken
- 110g/4oz smoked bacon
- 6 Toulouse or pork and leek sausages, browned on a griddle pan for a few seconds on each side
- 55g/2oz pearl barley
- 3 carrots
- 2 onions, quartered
- 4 garlic cloves, skin on
- 4 medium potatoes, cut into big chunks
- 2 leeks coarsely shredded
- 1 red pepper, sliced
- 1 small savoy cabbage, cut into quarters, core removed
- 1 tsp turmeric
- 2 tbsp vegetable bouillon
- 1 bouquet garni (bundle of thyme, sage, parsley and rosemary)
- sea salt and freshly ground black pepper
- cold water
Method
Preheat the oven to 190C/375F/Gas 5.
Place the chicken in a large casserole dish, then add the bacon, sausages, barley, carrots, onions, garlic, potatoes, leeks, red pepper, cabbage, turmeric, bouillon and Bouquet garni. Season and add enough cold water to cover the ingredients. Cover the casserole dish and transfer to the oven to cook for two hours.
To serve, ladle the vegetables into a bowl, place the meat on top and serve with olive oil croutons and coarse parsley and basil pesto.
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