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Turkey Bean Pot-au-Feu on a Blue Checkered Plate

Turkey Bean Pot-au-Feu

Yum

November 30, 2014
11 Comments
beans, tomatoes, turkey, wine

A pot-au-feu is one of those French family favorite feel-good comfort stews (typically made with beef) that simmers slowly in the oven or in a slow-cooker for a long time and fills the whole house with wonderful smells. I make mine with turkey (you can also make it with chicken, see my tip below) and lots of beans and it’s absolutely divine! I love to cook it in a slow-cooker and have it ready when I come home after a long busy day on a cold winter evening! This one has a Provençal flavor with garlic, red wine, tomatoes, cannellini beans and of course herbes de Provence. I like to serve it with my Simply Quinoa, Simply Sweet Potato and Simply Radicchio as side dishes but any grilled or oven roasted veggies will do too! What a satisfying complete meal on a blustery day!

Turkey-Bean-Pot-Au-Feu-Recipe-Photo

POT AU FEU EN FETE MEDIUM

HERE IT IS BEAUTIFULLY PRESENTED IN A COPPER PAN ON THE LEFT WITH MY SIMPLY QUINOA RIGHT NEXT TO IT AND A HUGE PLATTER OF ROASTED ROOT VEGETABLES IN THE FOREGROUND

 

5.0 from 4 reviews
Turkey Bean Pot-au-Feu
 
Print
Cuisinicity Tip:I like Muir Glen Organic® for my canned diced tomatoes (unsalted). If you can only find it with added salt, that's OK but you'll have to adjust the salt content in the recipe to make up for it. *Cuisinicity Tip 2: You can also use 6 boneless, skinless chicken thighs instead (organic, free-range of course!), if it will make it easier for you to serve in 6 equal portions.
Author: Catherine Katz
Serves: 8
Ingredients
  • 3 lbs organic, free-range Turkey Breast (split bone in, skinless)*
  • 2 Tbsp olive oil
  • 2 cups petites carrots, whole
  • 1 large yellow onion, chopped
  • 4 cloves garlic, thickly sliced
  • 1 Tbsp herbes de provence
  • 2 bay bay leaves
  • ¾ tsp coarse salt
  • 1 (28oz) can diced tomatoes with their juice (unsalted, no sugar)
  • ¾ cup fat free chicken broth
 (unsalted, no added sugar)
  • 1¼ cup red wine
  • 
3 (15 oz) cans cannelini beans, well rinsed and drained
  • Fresh sprigs of thyme to taste (optional)
Instructions
  1. Heat olive oil in a large baking pan that can also go in the oven (or better yet, use the insert of your slow-cooker if it can go on top of the stove --it will save you an extra pan to wash later!) and sauté the chopped onion, garlic and carrots for a few minutes.
  2. Rinse and dry the turkey breast and add it, along with the herbes de Provence,bay leaves, fresh thyme and salt and continue to cook for 5 minutes.
  3. Turn the turkey breast over to brown on the other side for an additional 5 minutes.
  4. Add canned diced tomatoes, wine and chicken broth, stir and bring to a quick boil.
  5. Add the drained canned beans, gently stir and turn off the stove.
  6. if using a slow-cooker, transfer the insert to the slow cooker, cover and cook on low setting for 3 hours.
  7. If using a regular oven, transfer baking pan to a 350 preheated oven and cook for 45 minutes to 1 hour, uncovered.
3.2.2802

 

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Comments

  1. ellen says

    February 25, 2016 at 5:34 pm

    Why do none of these recipes include the stats…ie calories, fat, etc etc.

    Reply
    • Catherine Katz says

      February 26, 2016 at 7:32 am

      Hi Ellen, I choose not to in this particular website for reasons I specify here: http://cuisinicity.com/calories-in-calories-out-but-dont-obsess/ I hope this helps!

      Reply
  2. Barbara says

    December 15, 2015 at 12:40 pm

    Hi Catherine, this looks great. Can you double it as is?

    Reply
  3. Carolyn English says

    September 27, 2015 at 5:20 am

    I made this for dinner tonight and it was delicious! I live in Australia and we don’t have a lot of fresh turkey products here, but I managed to find turkey shanks and used them. It was absolutely moreish. I am a currently studying a master’s in nutrition and I really appreciate your recipes as they all align with evidence based nutrition studies. Thank you!!

    Reply
    • Catherine Katz says

      September 27, 2015 at 9:11 am

      Hi Carolyn! I am delighted to hear that and truly honored by your comment! My husband has a speaking engagement in Melbourne this summer, with the Australian Academy of Anti-Aging so we’ll be in your neck of the woods! Thank you for your lovely feedback!
      Catherine

      Reply
  4. martine says

    December 14, 2014 at 6:32 am

    yes , un bon pot-au-feu mais à la manière cuisinicity!!! je vais le faire pendant les fêtes de Noël car il risque de faire froooiiiiiid!! bon Tout!!!

    Reply
  5. martine says

    October 20, 2014 at 3:40 pm

    alors là , ça sent l’hiver ! merci pour cette belle recette si simple et savoureuse! Martine de France

    Reply
    • Catherine Katz says

      October 20, 2014 at 3:42 pm

      ahhhh, Martine….et vous savez exactement ce que c’est qu’un bon pot-au-feu!!!

      Reply
  6. Greg says

    October 13, 2014 at 1:57 pm

    Great! I think I might try this with frozen chicken breasts – that way I could let it cook while I am at work!

    Reply
    • Catherine Katz says

      October 13, 2014 at 6:21 pm

      I don’t think you can do that because you need to first sautee the turkey or chicken in your case so that it browns a little first. But all the prep takes all of 5-10 minutes and then you can let the slow-cooker take over and do there set for you!

      Reply

Trackbacks

  1. healthy holiday desserts, appetizers, recipes says:
    December 14, 2017 at 2:17 pm

    […] Turkey Bean Pot-au-feu is SUPERB on a rustic holiday table by a fire. In fact, I did just that at a holiday party I hosted […]

    Reply

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