Recipe Deck
HomeDiscoverRecipesDecks
Sign in
0
Poultry Pot-au-feu with Herbed Dumplings - Image 1

Poultry Pot-au-feu with Herbed Dumplings

French cuisine
0
Be the first to like this recipe

Poultry Pot-au-feu with Herbed Dumplings

  1. Dumplings & Filled Pasta Dishes >
  2. Stews & Curries >
  3. Turkey & Duck Dishes >
  4. Grilled & Baked Chicken Dishes >
  5. Fried Chicken Dishes

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
Course
Main
Complexity
Medium
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)

Instructions

Prepare the Pot-au-feu

  1. Place 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.
  2. Reduce heat to low, add the onion, leek, thyme sprigs, bay leaves, and peppercorns. Season generously with salt. Cover and simmer for 60 minutes.
  3. Add 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.
  4. While the pot-au-feu simmers, prepare the dumplings.

Make the Herbed Dumplings

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

  1. Carefully 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.
  2. Serve the poultry, vegetables, and dumplings in deep bowls, ladled generously with the hot, flavorful broth. Garnish with additional fresh herbs if desired.

Nutrition

Servings
6
Serving size (imperial)
16 oz
NutrientPer servingPer 100 gTotal (6 servings)
Calories650.5 kcal144.6 kcal3,903 kcal
Protein45.2 g10 g271.2 g
Fat25.8 g5.7 g154.8 g
Carbs55.1 g12.2 g330.6 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.

Community activity

Share your Cookback

Cookbacks

Loading cookbacks…

Comments

Loading comments…