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Poule Au pot
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Poule Au pot

By mathildescuisine (GoodFood Community)
Rating: 5 out of 5.1 rating
  • Preparation and cooking time
    • Total time
  • Easy
  • 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.


  • 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


  • STEP 1
    In a food processor, blend the stuffing ingredients together.
  • STEP 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.
  • STEP 3
    Tie the celery stick, the thyme and the bay leaves together to make a bouquet garni
  • STEP 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.
  • STEP 5
    In a bowl, mix the creme fraiche with the cooking juice. Don't make it too thick.
  • STEP 6
    On a plate, place some chicken, stuffing, the vegetable and spoon over with the creamy juice.

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Rating: 5 out of 5.1 rating

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