Pot-au-feu style confit chicken thighs

Préparation 15min
Préparation 2
Préparation 5min
Carpaccio boeuf facon classico bd-min

Ingrédients :

  • 4 Jean Routhiau confit chicken thighs
  • 4 potatoes
  • 4 turnips
  • 2 carrots
  • 1 leek
  • 1 onion
  • 1/2 green cabbage
  • 2 cloves
  • 1.5 l chicken stock
  • 1 bouquet garni
  • Coarse salt

Préparation :

Cooking the vegetables:

  • Wash and peel all the vegetables.
  • Chop each one in four.
  • Prepare the bouquet garni.
  • Place all the vegetables in the chicken stock with the bouquet garni, cloves and cooking salt.


Preparing the pot-au-feu:

  • Cut each confit chicken thigh in two.
  • While the vegetables are still slightly firm, add the chicken thighs and a spoonful of duck fat (taken from the packet).
  • Gently simmer until cooked.


To serve:

  • Divide the confit chicken thighs between the plates together with the vegetables and sprinkle with a little cooking juice.
Bon appétit !

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