Pot-au-feu style confit chicken thighs

Poule au pot au feu

Ingredients :

Preparation :

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.
Enjoy your meal !

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