1/4 cup corn oil
1 broiler-fryer chicken, cut into 8 pieces
1 quart plus 1 tablespoon water, divided
3 springs parsley
2 carrots, sliced
2 ribs celery, sliced
2 chicken bouillon cubes
1 onion, halved
1 1/2 teaspoon salt
1 teaspoon flavor enhancer
1 small head cabbage, cut in eights
1 (10-ounce) package frozen peas
1 tablespoon cornstarch


1. In Dutch oven, heat oil over medium heat. Add chicken and cook, turning until brown on all sides, about 10 minutes. Add water, parsley, carrots, celery, bouillon cubes, onion, salt and flavor enhancer. Cover and simmer until fork can be inserted in chicken with ease, about 30 minutes.
2. Remove parsley. Add cabbage and peas. Cover and simmer until vegetable are tender, about 15 minutes. Remove chicken and vegetables; keep warm. In bowl place cornstarch; add water, stirring constantly. Add cornstarch mixture to juices in Dutch oven, stirring constantly. Boil 1 minute, stirring constantly. Return chicken and vegetables to Dutch oven and heat through.
Before adding the cornstarch to sauce in the following recipe, a slurry is created by combining the cornstarch with a cold liquid. This is done to prevent lumps from occurring in the sauce that it is added to.
Chicken Pot-Au-Feu
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