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Poule au pot

Hearty Poule au Pot: Your Go-To Comfort Food Delight

Experience the warmth of Poule au Pot, a classic French dish with tender chicken and vibrant vegetables, perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 whole Chicken Opt for free-range for rich flavor.
For the Broth
  • 1 medium Onion Adds sweetness and depth; substitute with shallots for a milder taste.
  • 3 whole Cloves Stud the onion for aromatic flavor.
  • 5 branches Fresh Thyme Dried thyme can be used if fresh isn’t available.
  • 2 Bay Leaves Essential for traditional flavor.
  • 1 quart Chicken Stock Choose low-sodium for a healthier broth.
  • 1 quart Water The base for the broth.
For the Vegetables
  • 12 Boiling Onions Or shallots.
  • 3 cloves Garlic Optional if a milder flavor is desired.
  • 4 pieces Carrots Adds sweetness and vibrant color.
  • 1 piece Turnip Can be replaced with rutabagas or omitted.
  • 10 pieces New Potatoes Provides heartiness to the dish.
For Cooking
  • 1 tablespoon Olive Oil Used for browning the chicken.
  • 1 tablespoon Butter Adds richness to sautéed vegetables.
  • 1 tablespoon Salt Essential for seasoning; adjust as needed.
  • Freshly Ground Black Pepper For seasoning, add to taste.
For Garnish
  • 4-5 stalks Fresh Parsley Adds a pop of color and fresh flavor.

Equipment

  • Dutch oven

Method
 

Step‑by‑Step Instructions for Poule au Pot
  1. Prepare Bouquet Garni: Stud the medium onion with whole cloves, wrap it with fresh thyme and bay leaves in cheesecloth, and tie securely.
  2. Brown Chicken: Heat olive oil and butter in a Dutch oven, sear the chicken breast-side down for about 15 minutes, flip and brown other sides for another 10 minutes.
  3. Sauté Vegetables: Remove chicken and sauté boiling onions for about 5 minutes, add minced garlic, carrots, turnip, salt, and pepper, cooking for an additional 2 minutes.
  4. Combine Ingredients: Return chicken to pot with bouquet garni, add new potatoes, and pour in water and chicken stock until contents are three-quarters submerged.
  5. Simmer: Bring to a boil, reduce to a simmer, partially cover, and let it cook for about 1 hour until chicken and vegetables are tender.
  6. Serve: Remove bouquet garni, ladle broth, chicken, and vegetables into bowls, garnish with parsley, and serve warm.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 35gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 900mgPotassium: 950mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days; flavors improve over time. Freeze for up to 3 months and reheat on the stovetop.

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