A variation on classic French pot-au-feu, this hearty dish appealed to Times restaurant critic S. Irene Virbila when she dined at Lou, a new wine bar on Vine Street in Los Angeles.
"It's sort of a Jewish-French hybrid," owner Lou Amdur says, pig's foot notwithstanding, it would seem. "The key thing to note is that the long-cooking technique, plus the reduction, yields a lovely, rich broth."
Lou says it's best gently reheated the next day in the broth.
Lou's chicken in the pot
Total time: 4 hours
Servings: 8 to 10
Note: From Lou Amdur at Lou
1 pig's foot, split lengthwise
7 small yellow onions, halved and peeled
3 pounds meaty beef short ribs
3 pounds beef brisket, fat on
Bouquet garni of 3 sprigs parsley, 2 sprigs thyme and 2 bay leaves with 12 peppercorns and 1 clove
6 chicken legs (thigh and drumstick)
6 carrots, peeled and cut into 2-inch pieces
3 medium turnips, peeled and cut into 2-inch pieces
6 leeks white part only, halved and cut into 3-inch pieces
1 pound small Yukon Gold potatoes
1 small cabbage, cut into quarters
Recipe: Lou's chicken in the pot
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