Recipe

Chicken in a Pot (Poule au Pot)

King Henry 4th decreed that all Frenchman should have a chicken in the pot for Sunday dinner. We feel the same, and love to make this dish on a cold night when the fragrance of chicken broth and savory vegetables brings everyone to the table with hearty smiles.

ingredients

  • 1 Whole Chicken (3-4 pounds), rinsed and dried
  • Water to cover the chicken in a large pot
  • 1 Sprig fresh parsley
  • 3 bay leaves
  • 2 Cloves Garlic , peeled
  • 1 Generous pinch kosher salt and black pepper
  • 1 Large Onion , peeled and cut into quarters
  • 2 Carrots , trimmed, shaved and cut into chunks
  • 1 Celery stalk, trimmed and cut into chunks
  • 1 turnip or zucchini , trimmed and cut into cubes
  • 1 Sprig fresh parsley , minced
  • Cooked rice for 4

prep / directions

Fill a large cooking pot about half way with water and bring to a simmer over high heat. Gently ease the whole chicken into the simmering water, adding the parsley sprig, bay leaves, garlic cloves, salt and pepper. Cover the pot so it simmers gently for nearly an hour. Add all the remaining vegetable chunks and continue to simmer uncovered for another 30 minutes until they are tender. Carefully remove the whole chicken and cut into pieces on a plate. Place the rice on a large platter, or individual bowls. Then top with the chicken and vegetables. Spoon the fragrant broth over the chicken and rice and sprinkle with minced parsley. 

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