Pot-a-fe is a French dish prepared by from stewed vegetables and meat. The dish consists of a light kind of meat, and cartilaginous meat to form a jelly-like broth as well from vegetables such as carrots, turnips, leeks, celery and onions; with adding spices: a garnish bouquet, black and cloves, as well as зелени. 
Photo of the dish: МаркусNilson Time: 1 hour. 50 minutes Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 900 gr. chicken breast fillet (approx. 4 pcs.)
- 450 gr torn winter greens such as kale, Swiss chard, chicory salad or young leaves mustard
- 6 tbsp. chicken broth
- Salt and Freshly Ground Peppers
- 1.5 tsp salt
- 1 bunch of carrots, cut tops, cut in half lengthwise
- 3 leeks, trim the base, cut the feathers along in half
- 6 small turnips (turnip), peel, cut with wedges
- 1 bunch fresh parsley
- 1 cinnamon stick
- 1 tsp black pepper peas
- 1/2 tsp clove allspice peas
- 1/2 tsp coriander seed
- 2 tbsp. l olive oil
Recipes with similar ingredients: chicken breasts, cinnamon, parsley, turnip turnips, carrots, leeks, coriander, allspice, pepper black peas, kale cabbage, chard, endive salad, mustard leaves, beetroot
Recipe preparation:
- Cook the broth: in a large saucepan, heat to medium temperature chicken stock, add a cinnamon stick, pepper peas, cloves, coriander seeds and salt. To tie half parsley with a kitchen twine and place in a pan. Cover lid and cook at low boil for 10 minutes.
- Cook vegetables: add carrots and turnips to the pan, add water so that the veil covers. Tie leek kitchen twine and add to the pan. Bring to a boil, and cook over low heat until vegetables become soft, about 15 minutes Take out the carrots with a slotted spoon and turnip and place on a separate dish, untie and put leek; set the dish aside.
- Cook chicken breasts: place in a pan with broth, cover, and cook until breast is will harden for approximately 20 minutes. Place breast on chopping board, remove the skin and cut the meat into strips.
- Cook the kale cabbage: heat in a skillet olive oil at medium temperature. Add cabbage and fry, about 5 minutes Add 1 tbsp. broth and simmer until soft, about 5 minutes To salt.
- Cook pot-a-fe: strain the broth and remove the excess fat, put on the stove again, and boil for 10 minutes; season with salt and pepper. Add leeks, carrots, and turnips to warm up. Meanwhile chop the remaining fresh parsley. Distribute leeks, carrots and turnip, then chicken and kale, pour the broth on top. Sprinkle with chopped parsley. We suggest you familiarize yourself with the collection recipes for clear soups.
