A POTÉE is a wonderful and warming, peasant-style dish. Although there are almost as many variations of this regional classic as there are towns in France, a potée almost always contains pork, cabbage, potatoes, and—usually—sausage. Then, depending on the region, it might also contain beef, lamb, rabbit, goose, duck, pheasant, or partridge—plus any number of root vegetables and sometimes dried beans.
The main meat in my version of a potée is chicken, which in times past would rarely have been squandered on such a humble dish because it was much too expensive. These days, just the reverse is true. The meats that used to be cooked in a potée are now far more costly than chicken, so my modern-day potée is a departure from the authentic but is in keeping with its spirit.
This dish can easily be made in advance, but shorten the cooking time in step 3 to avoid overcooking the vegetables when the dish is reheated for serving.