Poule Au pot
Henry IV hoped to create a wealthy nation that every family could afford a stew once a week. The Poule Au Pot became one of the traditional French Sunday dinners.
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Serves 6
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- In a food processor, blend the stuffing ingredients together.
- 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.
- Tie the celery stick, the thyme and the bay leaves together to make a bouquet garni
- 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.
- In a bowl, mix the creme fraiche with the cooking juice. Don't make it too thick. On a plate, place some chicken, stuffing, the vegetable and spoon over with the creamy juice.
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http://www.bbcgoodfood.com/recipes/12248/
http://www.bbcgoodfood.com/recipes/12248/
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Difficulty and servings
Serves 6
Preparation and cooking times
Ingredients
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