Pot au feu with chicken and wild garlic

The spring has arrived and at the Farmer’s market the early vegetables have been introduced – Carrots, wild garlic (Bärlauch/Ramslök) and even German asparagus. We say farewell to all wonderful wintery stews and steaks and welcome the more colorful spring food. We haven’t yet tried the asparagus but in this yummy dish we used wild garlic and the primeur carrots.


  • 4 breasts of chicken, corn bred
  • 1 bundle of Wild garlic
  • 6-8 dl Chicken broth
  • 8-10 primeur Carrots
  • 8-10 primeur Radishes
  • Sugar peas
  • 8-10 primeur Potatoes
  • 4 spring Onions
  • Butter
  • Salt and pepper
  • Chives

Start by boiling the potatoes and set the oven to 100 degrees Celsius. Chop the wild garlic, season the chicken breasts on both sides, cut 4 squares of plastic wrap and put one chicken breast onto each of them with the skin side down. Add the chopped wild garlic onto each breast and seal the plastic wrap. Put the breasts onto a baking plate and bake them in the oven until they are almost done.

If you don’t have the time or the knowledge to boil a tasty chicken broth you can always buy “homemade” broth at your nearest Farmer’s market or market hall. It will taste a lot better than stock cubes.

Prepare your primeurs, wash them and blanch them.

Heat up a frying pan with butter. Remove the plastic wrap from your chicken breasts and fry them in the pan, also make sure to baste them with the butter so that they get a golden colour all around.

Heat up your primeurs and your potatoes in the chicken broth. Slice the breasts  and arrange them together with the primeurs and the chicken broth. Decorate with chives. Serve!

Music: Playing Bibio’s latest album Mind Bokeh

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