How to Cook Pot Au Feu

by Stacey Knight

Supplies

  • 4 Chicken drumsticks
  • 2 Small Potatoes
  • 4 Dutch Carrots
  • 4 Shallots
  • 4 Asparagus spears
  • 1 Chicken stock cube
  • 2 Tablespoons Olive oil
  • 1 Clove garlic, diced
  • 1 Bay leaf
  • 1 Tablespoon Thyme
  • Salt and pepper
  • Cold water
  • Instructions

    Step 1

    Season the Chicken Drumsticks with salt and pepper. Heat oil in large saucepan. Fry the chicken on all sides until brown.

    Step 2

    Add Thyme, Bay leaf and garlic. Cook for 1 minute. Add enough cold water to cover chicken. Simmer gently for 20 mins.

    Step 3

    Add potatoes, shallots and carrots, continue to simmer for 30 mins.

    Step 4

    Add asparagus and stock cube and cook for a further 5 minutes. Serve with brown rice.