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Cider Pot au Feu

Published: April 4, 2010 in Recipes

From In Praise of Apples by Mark Rosenstein
6 Servings

Use any Foggy Ridge Cider in preparing this dish—and don’t forget a glass for the chef.

  • 1 stewing chicken
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 sprigs fresh thyme
  • 2 whole coriander seeds
  • 3 springs fresh marjoram
  • 2 Cups apple cider
  • 2 Cups apple and leek stock, or chicken stock
  • 1 teaspoon cider vinegar
  • 2 large potatoes, peeled and ut into 2” cubes
  • 2 carrots, peeled and sliced into 1/4” circles
  • 1 parsnip, peeled and sliced into 1/4” circles
  • 2 leeks, white part only, sliced into 1/4” circles
  • 1 eating apples, peeled cored and sliced
  • 1 Tablespoon Calvados

Cut the chicken into 6 pieces, separating the legs from the thighs and splitting the breasts in half. Remove and discard the skin. Or purchase legs, thighs and split breasts.

Combine the spices, herbs, cider, stock and vinegar in a pot large enough to hold all the ingredients. Bring to a simmer and add the potatoes, carrots, parsnips and leeks. Continue to simmer for 15 minutes. Skim any foam that rises to the top.

Add the chicken legs and thighs, and simmer for 10 more minutes. Then add the breasts and simmer for 15 more minutes. Continue to skim any foam throughout the cooking. Add the sliced apple, simmer for a final 5 minutes, and fish the pot au feu by adding the Calvados just before serving.

Arrange the vegetables on each plate, place a piece of chicken on top and some some broth over the chicken.

Note: Always keep the poaching liquid just below the point of boiling. Watch your timing. You want everything to finish cooking at the same time. If your chicken pieces are large, add them earlier.

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