Chicken Pot-au-feu
- Cook
- 45 min
4 chicken drumettes
3–4 thick slices bacon, cut into bite-sized pieces
8 small sausages
2 large tomatoes, cut into 1” pieces
2 large onions, finely chopped
¼ head cabbage, cut into 4 wedges, core intact
4 baby potatoes, skin-on, cut into quarters
1 carrot, peeled, halved crosswise, cut into quarters
8 mushrooms
1 bay leaf
1 teaspoon kosher salt
Freshly ground black pepper
Toppings
Crushed black peppercorns
Parsley, finely chopped
Whole grain mustard
Lay chopped tomatoes and onions on the bottom of the pot and pack the remaining ingredients tightly on top. Add bay leaf and sprinkle with salt and pepper. Cover and simmer over low heat for about 30 minutes. Once steam starts to escape, reduce to very low heat and continue simmering for another 15 minutes.
Once the potatoes and carrots are tender, turn off the heat. Sprinkle with black peppercorns and parsley to taste, and serve with whole-grain mustard.
If you want to increase the amount of broth, add hot water until it nearly covers the ingredients, then simmer on low heat for an additional 5 minutes.
Leave the potatoes unpeeled to prevent them from absorbing the soup.
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