Méline's Pot au feu





Ingredients


Serves 4-6


  • 3 litres Chicken stock (homemade is always best)

  • 200 ml White wine

  • 20 Baby button mushrooms

  • 15 New potatoes, peeled (or just scrub) (keep them whole)

  • 2 Chicken legs

  • 4 Organic, gluten-free pork sausages

  • 2 Confit duck Legs

  • 3 Carrots, trimmed and peeled and cut into 3 chunky pieces

  • 1 Parsnip peeled and cut into chunks

  • 1/2 Savoy cabbage, cut into 6 wedges, leaving each wedge intact at the core

  • 2 tablespoons flat leaf parsley, finely chopped

  • 2-3 tsp Méline's Chilli sauce

  • 30g Plain flour

  • Salt and Black pepper for seasoning





Method

(Preheat the oven to 180°C)

First of all place the chicken legs and sausages onto a plate and then dust them in the flour roll to coat.


In a large casserole pot or stock pot, put a little bit of the duck fat from the duck confit into the pot and bring it up to a medium heat. Place in the chicken legs and sausages cook them until they are golden brown all over, once brown put them on to a try on the side.

Now in the same casserole pot add the duck confit legs, cook them until they are golden brown too, take them out and place them onto the try.

In the same casserole pot with all the lovely flavour and that seriously tasty fat add the carrots, potatoes and parsnip sauté for 5 minutes. Add the mushrooms and straight away pour in the white wine simmer for 2 minutes and then pour in the Chicken stock. Bring to a boil, cover, turn down and simmer for 10 minutes.

Now you are ready to place the casserole into the oven and cook for 45-50 minutes.


After 45mins check that the carrots and potatoes are just cooked and if so gently place the cabbage wedges on top. Cover and continue to cook for a further 20 minutes or until the carrots are fully cooked and the cabbage has now softened.


Remove from the oven and leave to sit for a good 5 minutes with the lid still on, this will allow the casserole to settle.


Carefully remove one wedge of cabbage into each serving bowl, trying to keep each wedge intact. Place one duck leg, chicken leg and sausage into each bowl, also evenly distribute the veg.

Check the seasoning of the liquor add salt and pepper to taste and a little extra chilli sauce if needed.

Now you can pour this incredible liquor all over the meat and veg into your serving bowls.


Sprinkle with chopped parsley and serve immediately.


Please let me know in the comment section if I can make the recipe better, if some parts were unclear, or if it was just really tasty, thank you. 🙏


If you have any queries or any questions please do not hesitate to contact me.



thomas@chef-middleton.com I will be happy to help,






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