I have been thinking about my obsessive hobby of cooking and this blog and what my goals are right now… I want to dedicate more time to sharing recipes but I kind of lose my motivation because this blog has been the same for a while now… I think it’s time for a refresh!
There’s a lot of new things in my life right now: We are moving into a new apartment next month (our very first place as a married couple, technically), I have quite a few new cooking tools that I have yet to master, and pretty soon, you will see a fresh, new, crisp look on this website!
This year, In addition to redesigning the look of Healthy for Two, I plan to revisit a lot of my old recipes and take better photos. I will also sometimes write about traveling and the cool food-related experiences we have. So stay tuned! 😀
Today’s recipe is French and involves a Dutch Oven again. The entire meal is cooked in one pot. I’m really digging this pot.
This recipe has been on my list of things to make for a while now. It’s a very French recipe; it’s simple yet extremely tasty. After making it for the two of us, I am eager to make it again for a group of people – there’s just something cool about serving a large tray of food to a crowd.
There are a lot of ingredients listed but don’t let that deter you. Once everything in cut up and thrown in, you just place the cast iron pot in the oven and let it all cook at once.
Chicken and Sausage Stuffing in a Pot
(In French: Poule au Pot)
Recipe from: Cooks Illustrated Magazine
- 2 bone-in chicken breasts
- 2 bone-in chicken thighs
- 2 large red potatoes or 1 pound of small red potatoes
- 1 fennel bulb
- 2 carrots
- 1 celery bunch (for this recipe, you will need just half of the bottom rib)
- 2 garlic cloves
- 10 whole peppercorns
- About 3 cups of chicken broth
- Fresh parsley
- Fresh marjoram
- 2 large bay leaves
- Olive oil
- Salt and pepper
For the sausage stuffing:
- 1 pound of bulk pork sausage (Sweet Italian or plain)
- 1/2 cup bread crumbs
- 1 egg
- 1 shallot, minced
- 2 garlic cloves, minced
- 2 tablespoons minced fresh parsley
- 2 tablespoons minced fennel fronds
- 2 teaspoons whole-grain mustard
- 1 teaspoon minced fresh marjoram
- 1/2 teaspoon pepper
Other tools needed:
- Dutch Oven
- Parchment paper
- Cooking twine
Preheat your oven to 300 degrees F
Combine all of the ingredients for the sausage in a bowl and mix together with your hands. Divide the meat mixture into two portions.
Lay out 2 pieces of parchment paper and place half of the sausage mixture in each. Form into a tube about 6 inches long and wrap it up in the parchment paper. Leave about 2 inches of paper on each side so you can twist it together to close – kind of like a candy wrapper.
Heat about a tablespoon of oil in the Dutch oven. When hot, season the chicken pieces with salt and pepper then sear the chicken, skin side down, for about 8 min. Turn off the heat, remove the chicken from the pot and set aside.
Meanwhile, chop the vegetables: dice the carrots into large chunks, chop the fennel bulb into 4 pieces, cut the celery into 3 inch pieces and if you’re using large potatoes, cut them into medium-sized pieces as well.
Make 2 bundles with the celery, bay leaf, parsley and marjoram. Tie them together with the cooking twine (as pictured below).
Lay all of the ingredients in the pot in this order: fennel bulbs, peppercorns, garlic, celery-herb bundles, potatoes, carrots, chicken thighs arranged in the center, the 2 sausage rolls on either side followed by the chicken breast on top, skin-side up.
Pour in the chicken broth to just cover the veggies and bring it to a simmer.
Once simmering, remove the pot from the heat and place it in the center of your pre-heated oven. Cook for 1 hour and 15 minutes.
When the time’s up, test the temperature of the chicken breast and make sure the center reaches 160 degrees.
To serve: slice the sausage and remove the chicken from the bones. Serve everything in a large platter and spoon some of the broth over the top to keep everything moist. Top with some fresh parsley and pepper to taste.