One-pot poached spring chicken

One-pot poached spring chicken

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(5 ratings)

Prep: 25 mins Cook: 2 hrs, 10 mins

More effort

Serves 5 - 6

This simple one-pot chicken uses the whole bird and poaching keeps it succulent. Blast the skin with a blowtorch to make it golden and deliciously crisp

Nutrition and extra info

  • Gluten-free

Nutrition: per serving (6)

  • kcal578
  • fat37g
  • saturates16g
  • carbs21g
  • sugars5g
  • fibre8g
  • protein36g
  • salt0.7g
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  • 100g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 large chicken, about 2kg



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 15 Jersey Royal potatoes, scrubbed and halved
  • 100g smoked bacon or pancetta lardons



    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • 1 thyme sprig


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 6 white peppercorns
  • 3 bay leaves
  • 250g carrots, tops cut off, halved lengthways
  • 200g bunch small turnips, peeled and halved



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

  • 150g podded peas



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 150g podded and peeled broad beans
  • 8 spring onions, topped and tailed, then cut into 2cm lengths
  • 8 asparagus spears, trimmed
  • small handful parsley leaves, chopped



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

  • 1 small tarragon sprig, leaves picked



    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • 1 lemon, cut in to wedges, to serve



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  1. Melt the butter in a small pan, discard the milky liquid, then pour the golden fat into a bowl and set aside – this is clarified butter. Heat oven to 150C/130C fan/gas 2. Sit the chicken in a large flameproof casserole dish, breast-side up, and arrange the potatoes and bacon around it. Pour over 1 litre of water. Add the thyme, pepper and bay, drizzle over the clarified butter and season everything with sea salt. Transfer the dish to the hob and heat until the liquid is starting to simmer. Cover the dish, cook in the oven for 1 hr 15 mins, then add the carrots and turnips. Pop the lid back on and put it back in the oven for another 35 mins.

  2. Scatter the peas, broad beans, onions and asparagus around the chicken, submerging them in the liquid, then cover and return to the oven for a further 10-15 mins or until the vegetables are just cooked.

  3. Remove from the oven, leave to stand for 5 mins, then carefully lift the chicken from the broth onto a board. If you want to crisp up the skin, blast it with a blowtorch. Stir the parsley and tarragon through the broth. Serve in the middle of the table with the vegetables and broth, and offer lemon wedges for squeezing over.

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Comments, questions and tips

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Rebecca Davison's picture
Rebecca Davison
5th May, 2020
I found the timing was off and my family thought it lacked flavour. I followed the recipe so quite disappointed
KathyMolan's picture
17th May, 2017
Wonderfully fresh flavours and even better the next day.
15th May, 2017
Nice simple meal to make that is very similar to pot au feu where the meat (which can be beef or chicken here in France) is poached in broth along with all the vegetables. We liked this dish but after removing the chicken, I removed the vegetables & pancetta lardons and thickened the broth with cornflour. I did feel it was lacking some overall flavour but we did score it 8/10 and it was so easy because it was all in one pot
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