Name: Poultry Pot-au-feu with Herbed Dumplings
Prep time: 25 min
Cook time: 100 min
Total time: 125 min
Yield: 6 servings
Cuisine: French cuisine
Ingredients: 1 pcs whole chicken (about 2.5-3 lbs, cut into 8 pieces); 2 pcs turkey thighs (bone-in, skin-on); 4 pcs carrots (large, peeled and cut into large chunks); 3 pcs celery stalks (cut into large chunks); 4 pcs potatoes (medium, waxy, peeled and halved); 1 pcs onion (large, halved); 1 pcs leek (white and light green parts, roughly chopped); 4 pcs fresh thyme sprigs; 2 pcs bay leaves; 0.5 tsp peppercorns (whole black); tsp kosher salt (to taste; null); 10 cup water (or chicken broth); 1.5 cup all-purpose flour; 1.5 tsp baking powder; 0.5 tsp salt; 4 tbsp unsalted butter (cold, cut into small pieces); 2 tbsp fresh parsley (chopped); 1 tbsp fresh chives (chopped); 0.5 cup milk (cold)

A rustic pot brimming with tender chicken and root vegetables simmers gently, crowned with fluffy, herb-flecked dumplings, promising a hearty and comforting meal.

Prep: 25 min • Cook: 100 min. A lighter, yet equally comforting, take on the classic French Pot-au-feu, this dish features tender chicken and turkey, earthy root vegetables, and fluffy, herb-infused dumplings all simmered in a fragrant, golden broth. It's a wholesome meal that combines rich flavors with a satisfying texture, perfect for a cozy evening.

Preparation time: 25 min
Cooking time: 1 hr 40 min
Total time: 2 hrs 5 min
Servings: 6

Recipe extras

CourseMain

ComplexityMedium

Units:

Scale:

Ingredients

For the Pot-au-feu

1 pc whole chicken(about 2.5-3 lbs, cut into 8 pieces)
2 pcs turkey thighs(bone-in, skin-on)
4 pcs carrots(large, peeled and cut into large chunks)
3 pcs celery stalks(cut into large chunks)
4 pcs potatoes(medium, waxy, peeled and halved)
1 pc onion(large, halved)
1 pc leek(white and light green parts, roughly chopped)
4 pcs fresh thyme sprigs
2 pcs bay leaves
1/2 tsp peppercorns(whole black)
tsp kosher salt(to taste; null)
10 cup water(or chicken broth)

For the Herbed Dumplings

1 1/2 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
4 tbsp unsalted butter(cold, cut into small pieces)
2 tbsp fresh parsley(chopped)
1 tbsp fresh chives(chopped)
1/2 cup milk(cold)

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Instructions

Prepare the Pot-au-feu

1Place the cut chicken and turkey thighs in a large stockpot. Cover with water (or broth) and bring to a boil over high heat, skimming off any foam that rises to the surface.
2Reduce heat to low, add the onion, leek, thyme sprigs, bay leaves, and peppercorns. Season generously with salt. Cover and simmer for 60 minutes.
3Add the carrots, celery, and potatoes to the pot. Continue to simmer, covered, for another 30-40 minutes, or until the vegetables are tender and the poultry is cooked through.
4While the pot-au-feu simmers, prepare the dumplings.

Make the Herbed Dumplings

1In a medium bowl, whisk together the flour, baking powder, and salt.
2Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
3Stir in the chopped fresh parsley and chives.
4Gradually add the cold milk, mixing until just combined to form a soft, moist dough. Do not overmix.
5Drop spoonfuls of the dumpling dough directly into the simmering pot-au-feu, ensuring they are partially submerged in the broth.
6Cover the pot and continue to simmer for 15-20 minutes, or until the dumplings are puffed and cooked through. Do not lift the lid during this time.

Serve

1Carefully remove the chicken and turkey pieces, vegetables, and dumplings from the pot. Strain the broth through a fine-mesh sieve to remove any solids. Skim off any excess fat from the broth if desired.
2Serve the poultry, vegetables, and dumplings in deep bowls, ladled generously with the hot, flavorful broth. Garnish with additional fresh herbs if desired.

Instructions

Prepare the Pot-au-feu

1Place the cut chicken and turkey thighs in a large stockpot. Cover with water (or broth) and bring to a boil over high heat, skimming off any foam that rises to the surface.
2Reduce heat to low, add the onion, leek, thyme sprigs, bay leaves, and peppercorns. Season generously with salt. Cover and simmer for 60 minutes.
3Add the carrots, celery, and potatoes to the pot. Continue to simmer, covered, for another 30-40 minutes, or until the vegetables are tender and the poultry is cooked through.
4While the pot-au-feu simmers, prepare the dumplings.

Make the Herbed Dumplings

1In a medium bowl, whisk together the flour, baking powder, and salt.
2Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
3Stir in the chopped fresh parsley and chives.
4Gradually add the cold milk, mixing until just combined to form a soft, moist dough. Do not overmix.
5Drop spoonfuls of the dumpling dough directly into the simmering pot-au-feu, ensuring they are partially submerged in the broth.
6Cover the pot and continue to simmer for 15-20 minutes, or until the dumplings are puffed and cooked through. Do not lift the lid during this time.

Serve

1Carefully remove the chicken and turkey pieces, vegetables, and dumplings from the pot. Strain the broth through a fine-mesh sieve to remove any solids. Skim off any excess fat from the broth if desired.
2Serve the poultry, vegetables, and dumplings in deep bowls, ladled generously with the hot, flavorful broth. Garnish with additional fresh herbs if desired.

Nutrition Information

Calories: 651 kcal
Protein: 45 g
Fat: 26 g
Carbs: 55 g

Nutrient	Per serving
Calories	651 kcal
Protein	45 g
Fat	26 g
Carbs	55 g

Tips

For clearer broth, ensure to skim off foam regularly during the initial simmering stage.
Do not overmix the dumpling dough; a light hand ensures fluffy dumplings.
Traditionally, served with Dijon mustard, cornichons, or coarse salt on the side.