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Chicken Pot-au-Feu

Makes 2 main dishes, 4 servings each

Assembly Time: about 1 hour; Reheating Time: about 1 1/2 hours. Notes: Thaw overnight (the night before serving, place container of frozen food in the refrigerator). Serve with garlic mashed potatoes and hot cooked broccoli or sugar snap peas.

 8 chicken legs (drumsticks and thighs attached; 4 lb. total), skinned and fat-trimmed
  Salt and pepper
 2 tablespoons olive oil
 3 cups diced (1/4 to 1/2 in.) carrots (about 1 1/4 lb.)
 1 1/2 tablespoons minced fresh thyme leaves or 1 1/2 teaspoons dried thyme
 1/3 cup all-purpose flour
 1 cup Oven-Sautéed Onions and Garlic
 1 1/2 cups dry white wine
 2 cups fat-skimmed chicken broth
 1/2 cup port
Step 1

Rinse chicken and pat dry. Sprinkle lightly with salt and pepper.

Step 2

Put 1 tablespoon oil in a 5- to 6-quart pan over medium-high heat. When hot, add 1/2 the chicken and brown on all sides, about 10 minutes total. As chicken is browned, transfer to a platter and add remaining chicken. Let cool to room temperature, about 10 minutes.

Step 3

Add carrots, thyme, and remaining oil to frying pan. Stir often until carrots are slightly browned, about 10 minutes. Add flour and stir 1 minute longer. Add sautéed onions and garlic, white wine, broth, and port, and stir until boiling, about 5 minutes. Let cool to room temperature, about 40 minutes.

Step 4

Put 1/2 the chicken in each of 2 foil pans (8 to 9 in. square). Spoon sauce evenly over chicken. Seal pans with foil, and freeze (see Cold Facts below).

Step 5

Thaw 1 pan (see notes). Bake, covered, in a 375° oven until chicken is no longer pink at bone in thickest part (cut to test), about 1 1/2 hours (about 1 hour in a convection oven).

Step 6

Cold Facts. Packaging: freezer bags and foil pans. Squeeze out all air and seal bag. For better protection of frozen foods during storage, seal each bag inside a second one. Lay bags flat in freezer until solid so they will stack. Seal foil pans with a double layer of foil to protect foods for storage. Label each dish with permanent marker. Make a master list of the dishes. As you remove each from the freezer, cross it off the list. For best quality, freeze meat mixtures no longer than six weeks, others three months.

Step 7

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 288Calories from Fat 34
% Daily Value *
Total Fat 11g17%

Saturated Fat 2.2g12%
Cholesterol 104mg35%
Sodium 164mg7%
Total Carbohydrate 19g7%

Dietary Fiber 3g12%
Protein 29g58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.