FRENCH TWIST NEW ENGLAND BOILED DINNER
Category: Pork, Chicken
Yield: 4 servings
1 lb Head of green cabbage 2 ts Allspice
1 lb Smoked shoulder or butt pork 2 Sprigs fresh thyme; -OR-
4 md Potatoes; peeled 1 ts -Dried thyme
4 lg Carrots; trimmed & scraped 1 Bay leaf
2 Leeks, trimmed & well washed 6 Peppercorns
4 Ribs celery; trimmed & tied Salt to taste
1 Onion* 4 Chicken legs and thighs
2 Whole cloves
*Peel onion but leave stem on, press cloves into onion.
Remove and discard any tough outer leaves on the cabbage, quarter and
remove the core.
In large kettle, combine the pork butt, potatoes, cabbage, carrots, leeks,
celery, onion, allspice, thyme, bay leaf, and peppercorns. Cover with
water, add salt to taste. Cover, bring to a boil, reduce heat and simmer
for 20 minutes. Add the chicken and simmer for 15 minutes more.
From the author: "In my recipe, smoked shoulder or butt of pork is combined
with winter vegetables and chicken. The smoked pork is already cooked,
which greatly reduces boiling time. The chicken legs and thighs go in last
because they cook quickly. Serve guests a little of each ingredient along
with Dijon-style mustard, grated horseradish and cornichons. A mixed green
salad is all you need on the side."
Send to a FriendPrint
And enter a keyword or phrase to search over 50,000 recipes: