Pot-au-feu (14cm)
- Cook
- 30 min
-
½ tomato, cut into 1” pieces
½ medium onion, finely chopped
¼ lb chicken thigh, boneless, cut in half
⅕ lb cabbage, cut into 1” pieces
½ carrot, peeled, halved crosswise, cut into quarters
1 small potato, skin-on, cut into quarters
2 mushrooms, cut into half
2 regular sliced bacon, cut into 1” pieces
2 small sausages
1 bay leaf
½ teaspoon kosher salt
Freshly ground black pepper
Black pepper, coarsely grounded
Italian 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 15 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 pepper and parsley to taste, then serve with whole grain mustard.
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