Sunday, January 10, 2016

Chicken Pot au Feu



Today has been kind of a bust in Maine.  It has rained all day.  It hasn't been a nice kind of rain either.  It's the dark dreary kind of rain that you just hope goes away.  It actually reminded me distinctly of a British winter and how much I don't miss them!  We spent the day playing with racetracks and completing science experiments.  It seemed only fitting to create a healthy but hearty stew. 

This is my healthier version of the classic French Chicken Pot au Feu.  It has chicken instead of the normal beef.  The skin and bones of the chicken are removed and the fat skimmed off the top.  As a result, I pointed this using 4 cups of homemade bone broth and added the chicken back as boneless skinless dark and white meat.  This seemed like the most reasonable way to point it due to the removal of most of the fat.




It's a great way to use up leftover vegetables and herbs from the refrigerator.  Feel free to add more vegetables, herbs, or use a different meat.  It's great served with a crusty bread.


Chicken Pot au Feu
homefamilylove.com
Servings: 8 ★ Size: 1 generous cup ★ Points Plus 3 ★ Smart Points 4 ★ Calories: 143 ★ Total Fat: 3 g ★ Saturated Fat: 1 g ★ Protein: 15 g ★ Carbohydrates: 14 g ★ 

Fiber: 3 g ★ Sugars: 3 g ★ Sodium: 60 mg ★ Cholesterol: 24 mg


Ingredients:

· 3 1/2 to 4 lb whole chicken
· 1 large onion, large chunks

· 1 lb baby carrots
· 1 cup celery, sliced
· 4 ounces barley, rinsed
· 4 garlic cloves, whole
· 3 bay leaves

· 1 teaspoon black peppercorns, whole
· 1/4 cup parsley, stems and leaves separate
· 7 thyme stems
· 2 cups vegetable stock, low-sodium
· 3 cups water

Directions:

1. Place the chicken, onion, carrots, celery, barley, garlic, bay leaves, peppercorns, parsley stems, and thyme stems into a very large stock pot.  Add the vegetable stock and water.  Bring to a boil.  Once at a boil, reduce and simmer for 1 hour.  





2.  Take off the cover and continue to simmer for an additional half an hour.  When the time is done remove the whole chicken.  Remove the meat from all of the skin and bones.  Skim any visible fat off the top of the stew.  Return the chicken and add the parsley leaves and return to a boil.  (You might want to add extra water if your stew is very thick.  I added an extra cup and a half to mine.) Season to taste with salt and pepper and serve.





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