Camden New Journal - Reciepe for Petit pot au feu By Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 1st August 2008

Clare Latimer's recipe for
Petit pot au feu

Petit pot au feu
Poussin are baby chickens and can be bought at most butchers and supermarkets.
This is a great dish as you only serve the one dish and do not have to worry about the vegetables at the last minute. Also, once it is cooked timing is not important.

Ingredients
Serves 2
Little butter and olive oil
2 poussin
1 onion, peeled and quartered
4 whole cloves
Good sprig of thyme
2 bay leaves
2 sprigs parsley
2 carrots, peeled and cut into strips
1 small leek, washed well and chopped
2 small turnips, peeled and quartered
1 stick celery, washed and chopped
1 medium potato, peeled and quartered
Salt and freshly ground black pepper.

Method
Put a little butter and olive oil into a large casserole dish that has a lid. Add the poussin and brown gently on each side. Stud the cloves into the onion quarters and tie the thyme, bay leaves and parsley up with a bit of string. Add to the casserole and then add about 5cm of warm water. Bring to the boil then reduce heat to simmer. Cover and leave for about half an hour and then add the vegetables and season with salt and pepper.
Cover and cook a further 15 minutes. Check the poussin and vegetables are cooked and check the seasoning. Serve hot.

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