Poultry in the Pot with Winter Vegetables
Soup
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Cook Time
40 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
Description
This poultry pot-au-feu is a comforting and tasty dish, perfect for winter evenings. I love preparing this recipe because it is simple to make and highlights the authentic flavors of seasonal vegetables and poultry. The poultry thighs, cooked slowly with the vegetables, become incredibly tender and fragrant. It is a complete and balanced dish, ideal for a warm family meal. Feel free to add other vegetables according to your tastes, such as potatoes or parsnips. A real treat!
Ingredients (8 ingredients)
-
1 piece onion studded (with clove)
-
to taste coarse salt
-
to taste peppercorns
-
1 branche celery
-
3 piece carrots
-
2 piece turnips
-
1 piece leeks
-
4 piece capon thighs
Preparation (6 steps)
Preparation of the poultry and aromatics
Put 4 poultry thighs in the Thermomix bowl. Add water to cover the poultry, salt generously, pepper with peppercorns and add 1 onion studded (with clove).
Initial cooking of the poultry
Cook the poultry and aromatics for 15 min/100°C/Stufe 1.
Adding the carrots
Add 3 carrots cut into large pieces in the Thermomix bowl.
Cooking the carrots
Let cook for 5 min/100°C/Stufe 1.
Adding the other vegetables
Add 2 turnips cut into large pieces, 1 leek cut into large pieces and 1 branch of celery cut into pieces in the Thermomix bowl.
Final cooking of the vegetables
Let cook for 20 min/100°C/Stufe 1.
Finished cooking? Great! 🎉
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Created by
Marie Durand
2
Rezepte
0
Kochbücher
Allergens
- Celery
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