Poule au pot

The French classic “Poule au pot” is a slow-cooked, one-pot dish of chicken and vegetables in a tasty broth, highly recommended!

2 hours 10 minutes 4 people Main course 384 calories p.p.
Poule au pot


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  • 1 whole chicken
  • 8 carrots
  • 3 celery stalks
  • 2 leeks
  • bouquet garni, a few sprigs of parsley, thyme and a bay leaf
  • 500 grams of turnips
  • 1 large onion
  • 12 cloves
  • 15 peppercorns
  • salt to taste

Stuffing ingredients

  • 200 grams of sausage meat or minced meat
  • 100 grams of raw ham
  • half onion
  • 1 egg
  • 1 garlic clove
  • handful of breadcrumbs
  • fresh parsley
  • half teaspoon ground nutmeg
  • salt and pepper to taste
Poule au pot ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • peeler
  • large deep pan, for example, a casserole
  • medium bowl


2 hours 10 minutes 4 people Main course 384 calories p.p.

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In a classic French poule au pot there is stuffing inside the chicken, but you can omit this for a simpler version.

Preparation – 15 minutes

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.

Onion with cloves stuck on it
Onion with cloves stuck on it

Making the filling – 15 minutes

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.

Poule au pot
Poule au pot

Finishing the poule au pot – 1 hour + 40 minutes

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!

Poule au pot: frequently asked questions

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.

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