Easy pot au feu


Pot au feu is a meat-lovers dream - a slow-cooked stew with chicken, bacon and sausage.



  1. Preheat the oven to 190C/375F/Gas 5.

  2. Place the chicken in a large casserole dish, then add the bacon, sausages, barley, carrots, onions, garlic, potatoes, leeks, red pepper, cabbage, turmeric, bouillon and Bouquet garni. Season and add enough cold water to cover the ingredients. Cover the casserole dish and transfer to the oven to cook for two hours.

  3. To serve, ladle the vegetables into a bowl, place the meat on top and serve with olive oil croutons and coarse parsley and basil pesto.