Braised Chicken 'Pot Au Feu' with Thyme and Mushrooms

Braised Chicken 'Pot Au Feu' with Thyme and Mushrooms

Ready in 50 minutes Serves 4
This dish most recently appeared in Fresh Start Lite 20 on Sunday, May 20, 2018.



  • 3 tsp oil
  • 550g lean chicken thighs
  • 1 Tbsp braised chicken dusting
  • 1 brown onion
  • 1 punnet white button mushrooms
  • 1 clove garlic
  • 3 Tbsp thyme leaves
  • 1 carrot
  • 1 parsnip
  • ¾ tsp salt
  • 1 can brown lentils
  • 2 cups chicken stock
  • Zest of ½ lemon
  • 1 broccoli


  • ½ lemon
  • ½ bag rocket


  1. Heat oil in a large fry-pan (with a lid) on high heat. Pat chicken dry and dust in braised chicken dusting. Cook for 2-3 minutes each side, until golden (but not cooked through). Remove from pan and set aside. Return pan to high heat.
  2. While chicken cooks, prepare vegetables. Finely dice onion; slice mushrooms; finely chop garlic and thyme; dice carrot and parsnip 1cm.
  3. Add onion, mushrooms, garlic and salt to pan. Cook for 3-4 minutes, stirring often, until vegetables have softened and lightly caramelised. Drain and rinse lentils.
  4. . Return chicken to pan (along with any resting juices), along with thyme, carrot, parsnip, lentils, stock and lemon zest. Bring to the boil, reduce heat to medium and cover with a lid. Cook for 10- 12 minutes, until chicken is cooked through and vegetables are tender.
  5. Dice broccoli florets and stalk 1cm. Add broccoli, cover and cook for 1-2 minutes, until bright green and tender. Remove lid and use two forks to shred chicken into small pieces. Season to taste.
  6. Cut lemon into wedges.
  7. To serve, spoon braised chicken ‘pot au feu’ into bowls. Top with a handful of rocket and squeeze over lemon wedges.

Nutritional Information

Energy 1434 kj
343 kcal
Protein 38.1g
Carbohydrate 20.7g
Fat 10.3g