Teresa's Recipes
Potee Champenoise
Savor the rich, hearty flavors of a traditional French stew, Potee Champenoise. This rustic dish hails from the Champagne region of France, where it has warmed homes and hearts for centuries. A medley of succulent chicken thighs, pork shoulder and beef stew meat is simmered gently with humble vegetables like cabbage, potatoes, and carrots. Aromatic herbs and a splash of dry white wine enhance the dish, adding layers of deep, robust flavor. The finishing touch is crispy smoked bacon, adding a delightful crunch and smoky note to this comforting, one-pot feast.
Ingredients
- 1 cup Dry white wine
- 4 cups Chicken broth
- To taste Salt
- To taste Black pepper
- 2 sprigs Fresh thyme
- 2 Bay leaves
- 3 cloves, minced Garlic
- 1 small head, chopped Cabbage
- 4 medium, cubed Potatoes
- 2 large, sliced Carrots
- 2 medium, chopped Onions
- 4, boneless and skinless Chicken thighs
- 1 pound Beef stew meat
- 1 pound, cut into chunks Pork shoulder
- 4 slices, chopped Smoked bacon
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Calories: 550
- Fat: 30g
- Carbs: 30g
- Protein: 40g
- Sodium: 1000mg
- Sugar: 5g
Instructions
- Heat a large pot over medium heat and add the chopped bacon. Cook until it's crispy, then remove it from the pot and set it aside for garnish.
- In the same pot, add the chunks of pork shoulder, beef stew meat, and chicken thighs. Brown the meats on all sides. Once browned, remove them from the pot and set aside.
- Next, add the chopped onions, sliced carrots, cubed potatoes, chopped cabbage, and minced garlic to the pot. Cook these for about 5 minutes, stirring occasionally, until the vegetables start to soften.
- Return the browned meats to the pot. Add the bay leaves, thyme sprigs, salt, and pepper. Pour in the chicken broth and dry white wine.
- Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 2 hours. During this time, the meats will become tender and the flavors will meld together.
- Before serving, remove the bay leaves and thyme sprigs. Ladle the stew into bowls and garnish with the crispy bacon. Serve hot.
Tips
- If you prefer a thicker stew, you can remove about a cup of the broth towards the end of the cooking time, mix it with a tablespoon of flour to create a slurry, and then stir it back into the pot.
- Feel free to substitute or add other root vegetables you may have on hand, such as parsnips or rutabaga.