The Paris issue

Our October issue is on sale - the Paris special. Grab your copy for all-things Parisian, plus ultimate French baking recipes and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before October 24, 2016 and receive 3 BONUS ISSUES - save 46%.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Spring chicken pot au feu

You'll need

4 chicken breasts, skin on (180gm each) 2 tbsp olive oil 1 celery stalk, leaves attached 6 thyme sprigs 3 flat-leaf parsley sprigs 3 fresh bay leaves 40 gm butter, coarsely chopped 8 baby leeks, trimmed 4 baby golden beetroot, trimmed, scrubbed 4 baby turnips, trimmed, scrubbed 4 each purple and orange Dutch carrots, scrubbed 4 chat potatoes, halved 4 golden shallots 100 gm speck, rind removed, cut into lardons 200 gm dry white wine 1 litre (4 cups) good-quality chicken stock   Herb butter 100 gm softened butter 1 tbsp each finely chopped mint and tarragon 2 tsp thyme


  • 01
  • For herb butter, combine ingredients in a bowl, season to taste and set aside.
  • 02
  • Preheat oven to 180C. Carefully loosen skin from chicken breasts by gently sliding your fingers between skin and flesh, then stuff herb butter under skin, pushing gently to spread evenly. Heat oil in a frying pan over medium-high heat. Add chicken breasts skin-side down and cook, turning once, until golden (3-4 minutes). Set aside.
  • 03
  • Tie celery and herbs with kitchen string to make a bouquet garni and set aside. Heat butter in a casserole over medium heat, add vegetables and shallots, stir occasionally until starting to colour (3-4 minutes), then add speck and cook until golden (3-5 minutes). Deglaze with wine, add stock, bouquet garni, and chicken skin-side up, season to taste, then braise in oven until cooked through (15-20 minutes). Season to taste and serve hot.
This recipe is from the August 2012 issue of Australian Gourmet Traveller.

“The chicken pot au feu at Gunshop Café is delicious. I would love to make it at home if they’re happy to share the recipe.”
Melanie David, Brisbane, Qld

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

At A Glance

  • Serves 4 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Summer seafood recipes


Christmas pudding ice-cream

Summer salad recipes


Raspberry and Mint Mojito

Quick summer recipes


Neil Perry: Prawn cocktail

Christmas classic recipes


Serge Dansereau: Blueberry vanilla tart

Adriano Zumbo's Christmas recipes


Barbecue trout bundles with prosciutto and button mushrooms

Holiday entertaining recipes


Serge Dansereau: Homemade lemonade

David Thompson's Thai recipes


Serge Danserau: Duck confit and potato terrine

Strawberry recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.