Potjevleesch
Flemish 'little pot of meat': chicken, rabbit, pork and veal set in jelly
Potjevleesch, Flemish for "little pot of meat", comes from French Flanders around Dunkirk, Bergues and Hazebrouck, where it fills the cold cabinets of every friterie and estaminet. Chunks of chicken, rabbit, pork and veal are layered with onion, garlic and herbs, covered with white wine and a little vinegar and baked slowly in a covered terrine; the juices are then set with gelatine so the meat is held in a clear, tangy jelly. It is eaten cold, sliced, with hot chips and a green salad, a contrast that the Nord loves. It contains pork and uses white wine; the notes give an alcohol-free option. If rabbit is hard to find, use more chicken thighs. Chef's tip: slice it straight from the fridge with a hot knife, so the jelly cuts cleanly.
- Total time
- 930 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the terrine
To serve
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Method
0/7 doneStep 1: Layer 1 ⅛ lb boneless chicken thighs, 1 ⅛ lb rabbit pieces (or more chicken thighs), 14 oz pork loin or shoulder and 14 oz veal shoulder (or more pork) in a 2 litre terrine or ovenproof dish, scattering 2 onions, 3 garlic cloves, 4 thyme sprigs, 3 bay leaves, 6 juniper berries, 2 tsp salt and 1 tsp black pepper between the layers.
Step 2: Pour over 1 ¾ cups dry white wine and 2 tbsp white wine vinegar; the liquid should almost cover the meat. Cover and leave to marinate in the fridge for 4–12 hours.
240 minStep 3: Heat the oven to 325°F (fan 275°F). Cover the dish tightly with a lid or double layer of foil and bake until all the meat is fork-tender and the chicken has passed 165°F in the thickest piece.
180 minStep 4: Soak 6 gelatine leaves in cold water for 5 minutes until floppy.
5 minStep 5: Pour the hot cooking juices out of the dish into a jug (hold the meat back with a lid). Squeeze the gelatine and stir it into the hot juices until dissolved. Pour it back over the meat and press the meat down so it is covered.
Step 6: Cool for 1 hour, then cover and chill in the fridge for at least 8 hours, until the jelly is firm. Don't leave it to cool on the worktop for more than 2 hours: that's the risky window for bacteria in cooked meat.
480 minStep 7: Slice it cold and serve with hot 1 ¾ lb hot chips and a green salad. Keep covered in the fridge and eat within 4 days.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 48 g
- Carbs
- 3 g
- Fat
- 11 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does potjevleesch take?
- About 930 minutes in total: 750 minutes to prepare and 180 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of boneless chicken thighs?
- Chicken breast, same weight (cook a few minutes less so it stays juicy).
- What can I use instead of onions?
- 2 shallots per onion.
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