Pot-roasted Chicken: A Local Specialty Recipe

A dish that history has linked to Henri IV, the "poule au pot" is part of the French gastronomic tradition. It is also a healthy and convivial meal perfect for warming up in winter. We invite you to discover an easy recipe to make this great classic.

Ingredients

Here are the necessary ingredients to make a "poule au pot" for 4 people:

1 hen of at least 1.2 kg.
4 carrots.
4 turnips.
4 leeks.
1 onion studded with 2 cloves.
A bouquet garni consisting of celery, parsley, thyme, and bay leaf.
Coarse salt.
Pepper.

Vegetable Preparation

Chicken in a pot is a chicken accompanied by vegetables that are simmered in the style of a "Pot-au-feu". It is a complete dish that allows you to enjoy the meat, vegetables, and broth all at once.

The first step, which is also the longest, involves preparing the vegetables.

1- Peel the carrots and turnips.

2- Cut the leeks in half lengthwise.

3- Wash all these vegetables, making sure to clean the leeks thoroughly as they may contain soil.

4- You can either leave the vegetables whole or cut them in half. It all depends on the size of the chicken: if the bird is large, the cooking time will be longer. In this case, it's better to leave the vegetables whole.

Hen pot roast cooking

Once the vegetables are prepared, the rest of the recipe is very simple.

1- Place the hen and vegetables in a large pot.

2- Cover with water to just cover the ingredients.

3- Add an onion studded with cloves, the bouquet garni, salt, and pepper to season your dish.

4- Bring everything to a boil, then cover and let cook for between 2 and 2.5 hours.

The cooking time varies depending on the size of the hen. The hen is cooked when its meat falls off the bone.

Note: if you're short on time, you can also prepare this recipe in a pressure cooker which cuts the cooking time in half. Count 45 to 50 minutes of cooking time from when the valve starts to rotate.

Tasting Tips

Chicken in a pot is enjoyed in two stages. The chicken broth is typically served as a starter, after it has been defatted. Then the meat is presented on a serving dish surrounded by vegetables. To make this dish even more festive, you can cook a stuffed chicken in the same manner.