Chicken Pot Au Feu
|Dry white wine||1⁄4 Cup (4 tbs)|
|Chicken bouillon granules||2 Teaspoon|
|Leeks||1 Pound (2 Large Ones)|
|Chicken thighs and legs||1 Pound, rinsed and patted dry (2 Whole Ones)|
|Thin skinned potatoes||4 Small (Each 1 1/2 To 2 Inches In Diameter)|
|Carrots||2 Large, cut into 3-inch lengths|
|Garlic||2 Clove (10 gm), crushed|
|Thyme leaves||1⁄2 Teaspoon|
|Dijon mustard||1 Tablespoon|
|Prepared horseradish||1 Tablespoon|
In an 8 or 9-inch Yunnan pot or a 2-quart bowl, stir together wine and bouillon granules.
Trim and discard ends and tops from leeks, leaving about 3 inches of green leaves.
Discard tough outer leaves.
Split leeks lengthwise; rinse well, then cut crosswise into 3-inch lengths.
Arrange leeks, chicken, potatoes, carrots, garlic, and bay leaf in Yunnan pot or in bowl; sprinkle with thyme.
Place lid on Yunnan pot (if you're using a bowl, leave it uncovered).
Place a wire rack in a wok or other deep pan that's wide enough to hold pot or bowl.
Carefully set pot or bowl on rack.
Pour water into pan until level reaches halfway up sides of pot (if you're using a bowl, pour in water to just beneath rack).
Cover pan and bring water to a boil over high heat.
Then reduce heat and steam, adding boiling water as needed to maintain water level, until meat near thighbone is no longer pink when slashed (about 1 hour).
Lift out chicken and vegetables; accompany with mustard and horseradish.
Skim and discard fat from broth; serve in cups.