Pot au Feu

Walking into a French market I saw a big box that said “pot of feu.” I immediately decided to do a lighter variation of this ever so popular boiled beef French dish.

This is my take:

  • A few pieces of organic chicken with skin and bones (these are needed for flavor.)

The box of “pot au feu” veggies which I bought consisted of:

  • Leeks, white and green parts
  • Carrots
  • Onions
  • Turnips
  • Parsnips
  • A bundle of Thyme
  • and a Bay Leaf

Place the chicken and all the ingredients roughly chopped into a large casserole, top it with water, a couple of bouillon cubes for extra flavor and salt and pepper to taste. Lower the flame and simmer it slowly for one hour.

The end result is a brothy stew that is light and comforting. To enhance its flavor I suggest serving it with an herb pistou.

I learned this pistou at a cooking class at Alain Ducasse. It is very versatile and it can accompany just about anything. It is a recipe that you will use a lot.


  • 5 sage leaves
  • Leaves of ½ of a parsley bunch
  • Two anchovy filets in oil
  • 1 garlic clove
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Barolo vinegar (a very good red wine vinegar will do)

Chop it all and work it on a mortar and pestle until you end up with a smooth paste.  You can also use a food processor. Add the olive oil and the vinegar tasting as you go. Delicious and fresh!

Serve it on the side with the the pot au feu or use it to enhance any vegetables.