Poule Au pot
Member recipe

Poule Au pot

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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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  • 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


    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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Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
21st Dec, 2019
The method says "mix the creme fraiche with ...." but there is no creme fraiche in the ingredients list. (I shall be cooking this today or tomorrow, and will rate it then.)
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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