Chicken Pot-au-feu with Braised Endives

Name: Chicken Pot-au-feu with Braised Endives
Yield: Serves 6
Cuisine: Australia
Ingredients: 4 cups (1 litre/1¾ imp. pints) water; 12 turnips, cut into oval shapes; 24 small onions; court bouillon, as needed; 12 carrots, cut into oval shapes; 12 Belgium endives (witloof), blanched; 340 g (11 oz) beef fillet, cut into 6 equal pieces; 4 young leeks, trimmed and washed; 12 Belgium endives (witloof), blanched; 2 small onions, each stuck with 2 cloves; 1 bouquet garni; 2 cups (500 mL/16 fl oz) white wine; 1 medium-sized carrot, sliced; 1.5 kg (3 lbs) whole chicken; 2 veal knuckles, cut into 6 rounds; 10 black peppercorns; 1 teaspoon salt; ¾ cup (185 mL/6 fl oz) white wine; 125 g (4 oz) chopped butter; 1 teaspoon freshly ground black pepper; 1 teaspoon chopped golden shallots; 1 teaspoon chopped Italian parsley; 1 teaspoon chopped fresh tarragon; 60 g (2 oz) mushrooms, sliced

Preparation info

Serves
6

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

Pot-au-feu literally means pot on the fire and is, in pact, two dishes in one—at least two meats plus vegetables cooked in a broth. The braised Belgian endive (witloof) lifts this wonderful dish to new heights.

Ingredients

Court bouillon

4 cups (1 litre/1¾ imp. pints) water
2

Australian
Oceania
Australia
Main course
Gluten-free

Method

To make the court bouillon

Court bouillon is a simple stock in which meat, fish or vegetables are poached, usually to enhance the flavour of whatever is cooked in it. Place all the ingredients in a large saucepan and bring rapidly to the boil. Boil for 15-20 minutes then lower the heat and simmer until ready for use in the recipe, or store in the refrigerat