Poulet au Chou
This is one of my most favorite one-pot cool weather dishes. No fancy ingredients and not time consuming; my version is a combined inspiration of recipes from the book, French Feasts by Stephane Reynaud.
1 whole chicken
1 medium green cabbage
1 large leek
About 1 cup of chopped lardon 'bacon' (also called Pancetta)
White wine; about 1 cup
Chicken stock; 4 cups
Rabbit Hill 'Sel de Mer aux Herbes'--Classic blend
In a large heavy pot melt the duck fat (if you don't have duck fat just use a few tbs. of olive oil). Brown the chicken evenly on all sides. Add the lardon, chopped leeks, and diced carrots. The chicken should rest on top of most of this. Add the chopped cabbage on top and then cover with the white wine and stock and add the sage and tarragon, salt and pepper.
Cover and cook on the stove-top (at a medium-high simmer) for 45 minutes to an hour (depending on the size of the chicken) stirring around the chicken occasionally.
The chicken should almost fall of the bone and I serve this is a shallow soup bowl with all the veggies and lots of broth.
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