Vegetable And Chicken Pot Au Feu Recipe by cookpad.japan
Cooking Instructions 1 Evenly pierce the chicken in several places with a fork to allow the flavors to be absorbed. Cut the vegetables into large chunks. 2 Heat olive oil in a large pot. Brown the chicken on the skin side first, then turn it over and season with the ingredients marked ★. 3 Brown both sides thoroughly, then remove from the pot, transfer to a dish, and set aside. 4 Lightly sauté the onions and carrots in the same pot. Add white wine to make it flavorful, and add the potatoes and the browned chicken. 5 Add the ingredients marked ☆, bring to a boil, and then simmer over low heat. Add the cabbage and button mushrooms and continue to simmer until the vegetables are tender. 6 I recommend serving it with a boiled egg, sour cream (for a rich and fresh flavor), or mustard (which goes great with the chicken). 1 Evenly pierce the chicken in several places with a fork to allow the flavors to be absorbed. Cut the vegetables into large chunks. 1 Evenly pierce the chicken in several places with a fork to allow the flavors to be absorbed. Cut the vegetables into large chunks. 2 Heat olive oil in a large pot. Brown the chicken on the skin side first, then turn it over and season with the ingredients marked ★. 2 Heat olive oil in a large pot. Brown the chicken on the skin side first, then turn it over and season with the ingredients marked ★. 3 Brown both sides thoroughly, then remove from the pot, transfer to a dish, and set aside. 3 Brown both sides thoroughly, then remove from the pot, transfer to a dish, and set aside. 4 Lightly sauté the onions and carrots in the same pot. Add white wine to make it flavorful, and add the potatoes and the browned chicken. 4 Lightly sauté the onions and carrots in the same pot. Add white wine to make it flavorful, and add the potatoes and the browned chicken. 5 Add the ingredients marked ☆, bring to a boil, and then simmer over low heat. Add the cabbage and button mushrooms and continue to simmer until the vegetables are tender. 5 Add the ingredients marked ☆, bring to a boil, and then simmer over low heat. Add the cabbage and button mushrooms and continue to simmer until the vegetables are tender. 6 I recommend serving it with a boiled egg, sour cream (for a rich and fresh flavor), or mustard (which goes great with the chicken). 6 I recommend serving it with a boiled egg, sour cream (for a rich and fresh flavor), or mustard (which goes great with the chicken). More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Meatloaf (Homestyle) Bloody Severed Fingers ( hot dogs with ketchup ) halloween Homemade hot fudge sauce Maple pecan shortbread cookies SHEREE's SIMPLE BAKED SWEET POTATO... Meatloaf (Homestyle) Bloody Severed Fingers ( hot dogs with ketchup ) halloween Homemade hot fudge sauce Maple pecan shortbread cookies SHEREE's SIMPLE BAKED SWEET POTATO... Easy Potato and Salmon Gratin Bolognese with Boiled Vegetable Flavor ✿Milk Soup with Salmon, Turnip, and Shimeji Mushrooms Salmon à la Meunière with Delicious Aurora Sauce Maple pecan shortbread cookies Crab and Cucumber in Chikuwa Rolls (Toshi's Mom's Recipe) Homemade hot fudge sauce Feta and cottage cheese squares Chocolate and coconut surprise cookies Homemade Burgers Easy Potato and Salmon Gratin Bolognese with Boiled Vegetable Flavor ✿Milk Soup with Salmon, Turnip, and Shimeji Mushrooms Salmon à la Meunière with Delicious Aurora Sauce Maple pecan shortbread cookies Crab and Cucumber in Chikuwa Rolls (Toshi's Mom's Recipe) Homemade hot fudge sauce Feta and cottage cheese squares Chocolate and coconut surprise cookies Homemade Burgers