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Chicken Pot-Au-Feu

Nutrition per serving    (USDA % daily values)
CAL
343
FAT
4%
CHOL
0%
SOD
12%

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Ingredients for 4 servings

4 poussins (about 1 pound each), necks removed

Coarse salt and freshly ground pepper

16 sprigs fresh thyme

20 ounces pearl onions

3 quarts homemade or low-sodium store-bought chicken stock

2 cups dry white wine

1 pound baby or halved small carrots, peeled, tops trimmed

12 ounces baby red potatoes (halved if large)

3 celery stalks, cut on the diagonal into 2-inch pieces

6 garlic cloves, thinly sliced

10 black peppercorns

Fresh chervil, for garnish

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