Poule au Pot

Poule au Pot is a really rich and decadent dish, but it's really simple to make and needs only really simple ingredients.

Ingredients


  • 1 fine, fresh free-range chicken
  • turnips, onions and celery
  • 1 leek
  • thyme, bay and parsley for a bouquet garni
  • salt and pepper
  • 250 ml cream
  • 50 g butter
  • plain white flour

Method

  1. Poule au Pot is a really rich and decadent dish, but it's really simple to make and needs only really simple ingredients.
  2. This classic dish is just root vegetables, onions and a bouquet garni and they all go into the pot with the chicken and cold water.
  3. Simmered for a few hours, the chicken is beautifully poached and has a lovely flavour.
  4. The poaching liquid is reduced and then turned into a sauce simply with cream or possibly a béchamel sauce which gets poured back over the meat.
  5. So first of all the water goes in the pot and the chicken is placed in there while you slice the vegetables, turnips, onions, celery and a leek.
  6. Make a little bouquet garni of thyme, bay leaf and flat leaf parsley and pop that in there.
  7. Pack the vegetables in around the chicken and add a little salt and pepper, but not too much. You season it at the end when you are making the sauce.
  8. Put the lid on and let it simmer for about two hours.
  9. After that lift out the chicken, which is meltingly poached, and take out the vegetables as well.
  10. Now you can reduce the liquid in the same pot.
  11. Strain this now, because there are lots of bits of leek that are still floating in it.
  12. The stock goes back on the heat and it's going to bubble away and reduce by about half before we put the cream in and finish off the dish.
  13. While the fresh chicken stock is reducing, make a simple roux to finish the thickening process.
  14. Start by melting some butter in a small, heavy cast iron pan, into which you sprinkle some plain white flour, and stir it around until the flour has been completely absorbed by the butter.
  15. It's important that the flour is completely cooked before adding the stock.
  16. Gently and slowly pour the stock onto the roux and then do the same with the cream.
  17. Give it a good stir and there you have it: a lovely silky sauce to pour over the chicken.




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