The French classic “Poule au pot” is a slow-cooked, one-pot dish of chicken and vegetables in a tasty broth, highly recommended!
The main thing:
Made by Véronique
Published at 2021-10-15, this recipe is for 4 people and takes 2 hours 10 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 12-03-2022
View the original recipe via:
In a classic french poule au pot there is stuffing inside the chicken, but you can omit this for a simpler version.
Remove the chicken from the refrigerator in advance. Peel the carrots, remove the ends and leave them whole. Peel the turnips and cut them into quarters. Wash the celery stalks and cut them in half. Wash the leek well and cut it in half as well.
Peel the onion and stud it with the cloves, this helps you easily retrieve the cloves from the stock.
Peel and finely chop the onion and garlic cloves. Finely chop the parsley and the ham. Mix the sausage meat with the raw ham, onion, garlic, parsley, an egg and a handful of breadcrumbs.
Season with nutmeg, salt and pepper. Mix well and stuff the chicken with the mixture, you can now close the chicken by tying the legs together with string.
Place the chicken in a large, deep pan and fill it with cold water. Add the leek, carrot, turnips and celery. Add the onion with the cloves, pepper, salt and fresh herbs (bouquet garni) to the stock.
Place the pan (without lid!) over high heat and bring to a boil. Once it boils, reduce the heat and let it simmer for about 1. 5 hours. Check if the chicken is fully cooked, if it is ready the meat will fall off the bone. Enjoy your dinner!
Can I use other types of vegetables?
Traditionally, leek, carrot, celery and turnip are used for a poule au pot, but you can also add parsnip or fennel. Use vegetables that remain firm, vegetables that are soft will turn into a stew when cooked for 1.5 hours.
How do you serve a poule au pot?
The whole chicken is classically served on a large platter with the vegetables, a sauce gribiche and boiled potatoes. You can use the stock as a soup or make a risotto.