Poule Au pot
Member recipe

Poule Au pot

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Member recipe by

Servings

Serves 6

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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Ingredients

  • 1.4 kg organic chicken
  • 1 celery stick
  • 3 sprigs of thyme
  • 3 bay leaves
  • 900 cl of water
  • 25 cl of white wine
  • 4 carrots
  • 3 leeks
  • 12 small new potatoes
  • For the stuffing
  • 200g of diced bacon
  • 3/4 chicken livers
  • A few leaves of sage
  • One egg
  • 2 cloves of garlic
  • 6 shallots
  • A bunch of parsley
  • 50g of breadcrumbs

Method

    1. In a food processor, blend the stuffing ingredients together.
    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.
    3. Tie the celery stick, the thyme and the bay leaves together to make a bouquet garni
    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.
    5. 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.

Comments, questions and tips

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Kind cactus
25th Jun, 2017
The recipe said to cook for 1h30 but doesn't say what heat to cook it over?
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