Poule au pot with stuffing balls & garlic cream

Poule au pot with stuffing balls & garlic cream

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(3 ratings)


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Cooking time

Prep: 40 mins Cook: 2 hrs

Skill level



Serves 6

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

Nutrition and extra info

Nutrition info

Nutrition per serving

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  • 1½ kg chicken
  • 300ml white wine
  • 1 onion, peeled but left whole
  • 3 cloves
  • 1 bouquet garni (tied bundle of herbs)
  • 2 garlic cloves
  • 12 small potatoes
  • 4 carrots, cut into 5cm lengths
  • 2 turnips, cut into wedges
  • 3 leeks, cut into 5cm lengths
  • roughly chopped parsley, to serve

For the stuffing balls

  • 200g lean minced pork
  • 100g streaky bacon, cut into dice
  • 100g chicken livers, finely chopped
  • 2 tbsp olive oil
  • 2 shallots, diced
  • 2 garlic cloves, crushed
  • 1 egg, beaten
  • handful parsley leaves, chopped
  • 100g fresh white breadcrumbs

For the garlic cream

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

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  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.

Recipe from Good Food magazine, January 2011

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annie0176's picture
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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
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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!