Poule Au pot

Method

• step 1

  In a food processor, blend the stuffing ingredients together.

• step 2

  Trim the chicken cavity of any excess fat and fill with the stuffing. Close up and secure with a couple of skewers or a poultry needle.

• step 3

  Tie the celery stick, the thyme and the bay leaves together to make a bouquet garni

• step 4

  In a large pot, put the chicken, the wine, the water, the bouquet garni, the carrots, the potatoes, the leeks. Cover and cook for an hour and a half.

• step 5

  In a bowl, mix the creme fraiche with the cooking juice. Don't make it too thick.

• step 6

  On a plate, place some chicken, stuffing, the vegetable and spoon over with the creamy juice.