• 1 chicken

• ½ c flat-leaf parsley

• 4 bay leaves

• sea salt and freshly ground black pepper

• 1 bunch carrots

• 1 bunch radishes

• 1 c fresh snow or sugar snap peas

• ½ c shelled fava beans

• 1 bunch kale, chopped

• olive oil

Stuff the chicken with the parsley and bay leaves, then place in a pot, cover with water and add a teaspoon of salt. Place a lid on top and simmer for about 20 minutes. Add carrots and radishes. Continue simmering for 30 to 40 minutes.

The chicken is cooked when the leg meat easily tears away from the bone.

Remove the chicken to a bowl and add the peas, fava beans and kale to the broth. Allow them to cook for one minute, then season carefully to taste. Divide a mixture of vegetables between 4 bowls, put some shredded chicken on top, then ladle over some of the broth. Top with a drizzle of olive oil. Pot au feu.

• 1 chicken

• ½ c flat-leaf parsley

• 4 bay leaves

• sea salt and freshly ground black pepper

• 1 bunch carrots

• 1 bunch radishes

• 1 c fresh snow or sugar snap peas

• ½ c shelled fava beans

• 1 bunch kale, chopped

• olive oil

Stuff the chicken with the parsley and bay leaves, then place in a pot, cover with water and add a teaspoon of salt. Place a lid on top and simmer for about 20 minutes. Add carrots and radishes. Continue simmering for 30 to 40 minutes.

The chicken is cooked when the leg meat easily tears away from the bone.

Remove the chicken to a bowl and add the peas, fava beans and kale to the broth. Allow them to cook for one minute, then season carefully to taste. Divide a mixture of vegetables between 4 bowls, put some shredded chicken on top, then ladle over some of the broth. Top with a drizzle of olive oil. Pot au feu.