Poule au pot with stuffing balls & garlic cream

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• lemon_farmer

  18 January 2011

  lemon_farmer rated this recipe

  

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• Hilary

  01 January 2012

  Hilary rated and commented on this recipe

  

  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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• Annie

  25 June 2012

  Annie rated and commented on this recipe

  

  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.

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Ingredients

• 1½kg 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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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 40 mins

Cook 2 hrs

Ingredients

• 1½kg 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

PER SERVING

745 kcalories, protein 54g, carbohydrate 48g, fat 37 g, saturated fat 16g, fibre 7g, sugar 14g, salt 1.31 g

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