Chicken, Sausage And Vegetable Pot-Au-Feu - cooking recipe

Ingredients

2 tablespoons olive oil
1 1/4 lbs smoked sausage, cut into 4-inch pieces
6 chicken legs
6 chicken thighs
1/2 teaspoon salt
1/2 teaspoon fresh ground white pepper
1 tablespoon minced garlic
1 large Spanish onion, minced
4 (14 1/2 ounce) cans low sodium chicken broth
5 small turnips, peeled, each stuck with a clove
5 small zucchini, cut into 1-inch chunks
1/2 small cabbage, cut into 6 wedges
12 small red potatoes
6 medium carrots, peeled, cut into 1-inch chunks
1 bay leaf
Horseradish Cream (for serving)
2/3 cup whipping cream, whipped to soft peaks
1/4 cup Dijon mustard
1/4 cup horseradish, well drained
1/8 teaspoon sugar

Preparation

Directions for Horseradish cream. Prep time: 10 minutes.
Combine cream, mustard, horseradish and sugar in small bowl. Taste; adjust as desired. Can be made 2 days ahead and refrigerated.
Directions for Chicken, sausage and vegetable pot-au-feu.
Heat oil in 6-quart pot over medium-high heat. Add sausages stirring frequently until beginning to brown, about 3 minutes.
Remove from sausages pot and set aside.
Add chicken, salt and pepper to pot; sear on all sides, about 5 minutes.
Push chicken to side of pot; add garlic and minced onions to cleared side of pot. Cook, stirring, until softened, about 3 minutes.
Add 3 1/2 cans broth, turnips, zucchini, cabbage, potatoes, carrots and bay leaf. Heat to boiling over high heat; reduce heat to simmer.
Cook, covered, until vegetables are tender, about 25 minutes.
Add reserved sausages and more broth, if needed, during last 10 minutes of cooking.
Taste and adjust seasoning if required.
Serve from pot or transfer vegetables to warm platter.
Skim fat from broth (gravy strainer works well) and moisten meat and vegetables with some broth.
Pass remaining broth and horseradish cream separately.