31 January 2011

COLLEGE: Chicken pot au feu

Our first dish of the year we started with chicken pot au feu (with an Asian twist). Pot au feu means “pot on the fire”, basically a traditional French stew where vegetables and meat are cooked all in one pot, slowly over a fire (like our potjie).

We deboned a chicken in the supreme cut, then deboned the leg (thigh and drum), stuffed, rolled and poached it. Served with crunchy julienned vegetables, vermicelli rice noodles and a sweet soy sauce.