Oden-style Chicken Pot-au-Feu

Oden is a traditional Japanese dish, eaten in the colder months, where ingredients are simmered in stock until tender. This version merges the Japanese dish with the classic French pot-au-feu stew.


Serves: 1

  • 1 chicken thigh, on the bone
  • 5g salt
  • 1 potato, peeled and roughly chopped
  • 1 carrot, roughly sliced
  • 2 Brussels sprouts
  • 2 mushrooms
  • 1 bay leaf
  • 1 sprig of thyme
  • 600ml water
  • 20ml soy sauce
  • 5g sugar


  1. One hour before cooking, sprinkle the chicken thigh with the salt.
  2. Place the water and chicken in a pan and heat. Once boiling, carefully remove the scum, then add the soy sauce, sugar, thyme, bay leaf and carrot, and simmer for 30 minutes. Continue to remove any scum that appears.
  3. Add the potato, mushrooms and Brussels sprouts and simmer for another 30 minutes. Once all the ingredients have become tender, place in a bowl and serve with mustard.