Poule au Pot

• For 4 people
• Preparation time : 180 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Poule au Pot
  • Whole chicken : 1
  • Carrots : 4
  • Leeks : 2
  • Turnips : 2
  • Potatoes : 4
  • Bouquet garni (thyme, parsley, bay leaves) : 1
  • Salt : 1 teaspoon
  • Pepper : 1 teaspoon
  • Water : 8 cups

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Steps

• Prepare the Chicken
• Remove any excess fat from the chicken.
• Rinse the chicken under cold water and pat it dry with paper towels.
• Season the chicken with salt and pepper.
• Prepare the Vegetables
• Peel and chop the carrots, leeks, turnips, and potatoes into bite-sized pieces.
• Tie the bouquet garni with kitchen twine.
• Cook the Poule au Pot
• In a large pot, place the chicken, vegetables, and bouquet garni.
• Add water to cover the ingredients.
• Bring the pot to a boil over medium heat.
• Reduce the heat to low and simmer for about 2 hours, or until the chicken is cooked through and the vegetables are tender.
• Skim off any foam or impurities that rise to the surface during cooking.
• Serve
• Remove the chicken from the pot and let it rest for a few minutes.
• Slice the chicken into serving pieces.
• Arrange the chicken and vegetables on a serving platter.
• Ladle some of the cooking liquid over the chicken and vegetables.
• Serve hot and enjoy!

Tips

• You can add other vegetables like celery or onions to the stew for extra flavor.
• Serve Poule au Pot with crusty bread or rice for a complete meal.

Information

• Poule au Pot is a traditional French dish that dates back to the 16th century.
• This dish was famously promoted by King Henry IV of France, who declared that every peasant should be able to have a chicken in the pot on Sundays.