Poule au pot with stuffing balls & garlic cream

Poule au pot with stuffing balls & garlic cream

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(3 ratings)

Prep: 40 mins Cook: 2 hrs

Easy

Serves 6
Packed with vegetables and aromatic herbs, this classic French dish really delivers

Nutrition and extra info

Nutrition: per serving

  • kcal745
  • fat37g
  • saturates16g
  • carbs48g
  • sugars14g
  • fibre7g
  • protein54g
  • salt1.31g
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Ingredients

  • 1½ kg chicken
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 300ml white wine
  • 1 onion, peeled but left whole
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 cloves
    Cloves

    Clove

    klo-ve

    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

  • 1 bouquet garni (tied bundle of herbs)
  • 2 garlic cloves
  • 12 small potatoes
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 4 carrots, cut into 5cm lengths
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 turnips, cut into wedges
    Turnips

    Turnip

    tern-ip

    Turnips are creamy-white with a lovely purple, red or greenish upper part where the taproot has…

  • 3 leeks, cut into 5cm lengths
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • roughly chopped parsley, to serve
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

For the stuffing balls

  • 200g lean minced pork
  • 100g streaky bacon, cut into dice
  • 100g chicken livers, finely chopped
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 shallots, diced
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 garlic cloves, crushed
  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • handful parsley leaves, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 100g fresh white breadcrumbs

For the garlic cream

  • 3 garlic clove, left whole
  • 200ml tub crème fraîche

Method

  1. Heat oven to 180C/160C fan/gas 4. Put the chicken in a flameproof casserole dish and pour over 600ml water and the wine. Stud the onion with the cloves. Add to the pan with the bouquet garni, garlic and seasoning, then bring to the boil. Cover and put in the oven for 1½ hrs.

  2. To make the garlic cream, simmer the unpeeled garlic cloves in a small pan of water for 30 mins until soft. When cool enough to handle, squeeze out into a bowl and mash with salt and pepper. Stir in the crème fraîche and tip into a bowl, then keep in the fridge until needed.

  3. For the stuffing, mix the meats in a bowl. Heat the oil in a small pan and gently fry the shallots and garlic until softened but not browned. Add to the bowl with the egg, parsley, breadcrumbs, seasoning, then mix well. Shape into 18 balls and put in a shallow baking tray.

  4. Remove chicken after 1½ hrs and put it on the hob on medium heat. Place the stuffing in the oven for 25-30 mins until browned and crisp. Add the vegetables to the chicken pot. Cook for 25-30 mins, then lift out the chicken to a plate and keep the veg warm in the stock.

  5. Remove chicken’s skin, and break the flesh into chunks. Put on a warm platter with the stuffing and the veg. Add a ladle of cooking stock and the parsley. Serve the rest of the cooking juices in a jug.

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Comments, questions and tips

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Comments (3)

reevey's picture

Loved this meal for our Sunday lunch yesterday here in France. This is a typical family meal and I was surprised at how much flavour there was when the meat has just been poached in water effectively! We loved the stuffing balls but not sure about the garlic cream. We'd eat the meal again and won't be frightened to invite our neighbours in and serve it to them either. Scored it 8/10

annie0176's picture
4

The things that make this recipe different are the stuffing and the garlic cream. The stuffing is lovely (I didn't add the chicken livers), and the garlic cream was too bland (will add much more garlic next time). You could use both with an ordinary roast chicken and veg and it would be much the same. I didn't find that poaching in wine with the bouquet garni (I used fresh herbs) and onion added much, if anything, to the overall flavour of the chicken or the veg. If I did it this way again, I would add stock to the poaching liquid (the knorr pots are good) and maybe thicken the liquid up at the end to make a gravy, as the liquid itself was too thin.

Suffolk Primrose's picture
5

this is just delicious - our guests said it was the best chicken they had ever tasted. let others eat stuffing balls and garlic cream to reduce calorie count!

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