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Meat, Northern, Eastern and Western France

Potjevleesch with fries

Potjevleesch is a cold terrine from northern France that combines chicken, rabbit and pork set in a wine and vinegar jelly, served with fries. For 4 people, it takes about 2 hours 15 minutes including a good hour of gentle simmering, at a medium difficulty level and €3.80 per serving. Success comes down to a well seasoned broth and a terrine that rests in the fridge before slicing.

I've got an idea straight from a Flemish tavern, a potjevleesch set in jelly with crispy fries, sound good?

Potjevleesch with fries
Total time
2 h 15
Difficulty
Medium
Cost per person
€3.80
Calories per person
740 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring

Potjevleesch brings together three meats that simmer slowly together, then set into a jelly lightly tangy from vinegar and white wine. You get the tenderness of rabbit, the richness of pork and the firmer bite of chicken, all sliced cold with a touch of mustard to wake everything up. This is tavern food, rustic and generous, nothing like a delicate Sunday terrine.

This is a recipe to make at an easy pace, ideally the day before serving it, perfect for a winter Sunday or an evening with friends who enjoy food with a sense of place. Hot crispy fries against the cool terrine is really what makes the dish work. Mon Chou turns to this kind of recipe when you feel like honest, no fuss cooking.

The ingredients

4 people

Butcher

  • Chicken thighs 2
  • Rabbit saddles 4
  • Pork shoulder 400 g

Fruits and vegetables

  • Onion 1
  • Carrot 1
  • Thyme 3 sprigs

Pantry

  • White vinegaroften in the pantry 4 tbsp
  • Dry white wineoften in the pantry 20 cl
  • Gelatin sheetsoften in the pantry 4
  • Bay leavesoften in the pantry 2
  • Juniper berriesoften in the pantry 4
  • Mustardoften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Frozen foods

  • Frozen fries 800 g

Allergens Mustard

The step by step recipe

  1. Put the meats, cut into pieces, in a Dutch oven with the onion, carrot, thyme, bay leaves, juniper berries, vinegar, wine and enough water to cover.

    Pierce the rabbit and pork with a few crushed juniper berries, that's the typical Flemish flavor.

  2. Bring to a gentle simmer, season with salt and pepper, and let it cook very slowly. 1 h 15

    Skim off the foam at the start, the broth will stay clear and the jelly will look better.

  3. Drain the meats, shred them into large chunks removing bones and skin, then pack them into a terrine mold.

    Pick out the small rabbit bones with your fingers, it's safer than using a fork.

  4. Strain the broth, reduce it by half, stir in the softened gelatin, then pour over the meat and let it set in the fridge. 30 min

    Taste the broth before pouring, it should be boldly seasoned since the cold will mute the salt.

  5. Bake the fries according to the package, then unmold or spoon out the potjevleesch and serve with mustard. 20 min

    Take the terrine out of the fridge twenty minutes beforehand, the jelly will be more tender.

Our tips to get it right

  • Pick cuts with some bone and skin still on during cooking, they release natural gelatin and help the jelly set better.
  • Pack the shredded meat firmly into the terrine, pressing with the back of a spoon, so there are no gaps once the jelly is poured in.
  • No terrine mold? A loaf pan or even a mixing bowl works fine, as long as the shape lets you unmold it easily.

The variations

  • Swap the rabbit for extra chicken thighs if it's hard to find, the result stays close to the original.
  • A vegetarian version really isn't possible here, the jelly and flavor come directly from the meats and their cooking.
  • For a faster version, make the terrine two days ahead and just bake the fries on the day, leaving only twenty minutes of work.

What to serve it with

  • Homemade or frozen fries
  • Green salad with a sharp vinaigrette
  • A northern French blonde beer

Storage

Potjevleesch keeps for 3 to 4 days in the fridge, well wrapped or in a sealed container. It doesn't freeze well, the jelly would lose its structure on thawing. Take the terrine out of the fridge twenty minutes before serving so it's more tender.

Questions about this dish

Can you make potjevleesch ahead of time?

Yes, it's actually recommended. Made the day before, the terrine has time to set properly and slices cleanly. The flavors also meld better after a night in the fridge.

Can sheet gelatin be swapped for powdered gelatin?

Yes, just follow the conversion on the package, usually one sheet equals about 2 grams of powder. The result is the same once chilled and set.

Why does the broth need to be skimmed carefully?

Skimming during cooking removes impurities that cloud the liquid. A clear broth gives a clearer, more appealing jelly once the terrine is sliced.

How do you know the terrine has set enough before serving?

It should feel firm to the touch and pull away cleanly from the edges of the mold. Chill it for at least 4 hours, though a full night gives the cleanest result.

How long does it take to make a potjevleesch with fries?

Count 2 h 15 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a potjevleesch with fries?

About 740 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a potjevleesch with fries cost?

About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mustard. Always check the labels of the products you buy.

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