This twist on traditional Pot-au-Feu is made the day before it is served.

Martha Stewart Living, May 2000


Credit: Dana Gallagher

Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Heat butter in a soup pot over medium heat. Add onions, celery, and mushrooms; toss to coat. Add turnips, carrots, and radishes; stir to combine. Add chicken, stock, and 4 cups water, or enough to cover. Bring to a boil; reduce to a simmer. Cook until vegetables are just tender and chicken is cooked through, about 15 minutes.

  • Fill a large bowl with water and ice; set aside. Transfer vegetables, chicken, and the stock to a bowl set in the ice bath; cool to room temperature. Cover; chill overnight.

  • When ready to serve, wash romaine, cut into bite-size pieces, and arrange on a platter. In a bowl, whisk vinegar, mustard, and honey. Slowly whisk in oil; set aside.

  • Discard any fat that has accumulated on top of chicken mixture. Shred chicken; place in a bowl. Drizzle a third of the vinaigrette over chicken. Sprinkle with 1/2 teaspoon salt and 1/8 teaspoon pepper; toss.

  • Arrange chicken over greens. Remove vegetables from stock; cut into bite-size pieces. Place in bowl used to toss chicken. Drizzle with half the remaining vinaigrette, sprinkle with remaining 1/2 teaspoon salt and 1/8 teaspoon pepper, toss, and arrange vegetables around chicken on platter. Drizzle with remaining vinaigrette; serve.