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

Kosher salt

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