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Flemish Hot Pot

fast.cook's picture
Ingredients
  Condensed chicken broth 21 1⁄2 Ounce (2 Cans Of 10 3/4 Ounce, Undiluted)
  Dry white wine 1 1⁄2 Cup (24 tbs)
  Lemon juice 3 Tablespoon
  Bay leaves 2
  Dried thyme leaves 1 Teaspoon
  Black peppercorns 7
  Celery stalks 2 , cut up
  Onions 6 Medium, peeled
  Whole cloves 3 (Or To Taste)
  Carrots 4 , pared
  Turnips 4 , pared and quartered
  Pork shoulder butt 2 Pound, smoked (1 In Number)
  Broiler fryer chicken 4 Pound, washed (1 In Number)
  Leeks 4 , washed and trimmed
  Cabbage 1⁄2 Medium, cut in 4 wedges
  Lemon peel 1 (Cut In A Spiral)
  Horseradish sauce 2 Tablespoon (Or To Taste)
Directions

MAKING
1. In an 8-quart Dutch oven or kettle, put together chicken broth, wine, lemon juice, bay leaves, thyme, peppercorns, celery, onions (one onion studded with cloves), carrots and turnip.
2. Bring the ingredients to a boil and then simmer covered over low heat for 30 minutes.
3. Stir in the pork butt; cover and simmer for another 1 hour.
4. Add in the chicken; cover and simmer for 30 minutes.
5. Add the vegetables and simmer covered for another 30 minutes until all ingredients are tender.
6. Remove and discard bay leaves.

SERVING
7. Serve piping hot with Horse radish Sauce along with boiled potatoes.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Cook Time: 
180 Minutes
Servings: 
10

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