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!
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
- 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)
- 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.
- 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.
- Turn the turkey breast over to brown on the other side for an additional 5 minutes.
- Add canned diced tomatoes, wine and chicken broth, stir and bring to a quick boil.
- Add the drained canned beans, gently stir and turn off the stove.
- if using a slow-cooker, transfer the insert to the slow cooker, cover and cook on low setting for 3 hours.
- If using a regular oven, transfer baking pan to a 350 preheated oven and cook for 45 minutes to 1 hour, uncovered.
Why do none of these recipes include the stats…ie calories, fat, etc etc.
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!
Hi Catherine, this looks great. Can you double it as is?
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!!
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
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!!!
alors là , ça sent l’hiver ! merci pour cette belle recette si simple et savoureuse! Martine de France
ahhhh, Martine….et vous savez exactement ce que c’est qu’un bon pot-au-feu!!!
Great! I think I might try this with frozen chicken breasts – that way I could let it cook while I am at work!
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!