Poached chicken with vegetables

Poached chicken with vegetables

Poule au pot

Taste le Tour

From the Béarn/Pyrenees region by Elizabeth Kerdelhué

The French, me included, adore their poule au pot. In the depths of winter it is really lovely comfort food. Poule au pot is easy to prepare and is very healthy. The tasty cooking broth is served separately as a soup, to which small pasta is sometimes added.


Quantity Ingredient
1 1.8 kg free-range chicken, skin on or off, according to taste
a few sprigs thyme
a few sprigs parsley
1 bay leaf
1 medium brown onion, peeled
3 cloves
8 black peppercorns
freshly ground black pepper
4 medium carrots, peeled
4 medium turnips, peeled
2 leeks, washed and cut into 10 cm lengths
2 sticks celery, cut into 10 cm lengths
2 teaspoons mustard
2 tablespoons red wine vinegar
6 tablespoons olive oil
6 gherkins, thinly sliced
2 tablespoons chopped parsley


  1. Put the chicken in a large pot, cover with water and place it on a medium heat.
  2. Use kitchen string to tie the thyme, parsley and bay leaf together to make a bouquet garni. Stud the onion with the cloves and add to the pot with bouquet garni and peppercorns and season with salt and pepper.
  3. Add the vegetables to the pot, bring to a simmer and cook for about 50 minutes. Remove surface foam from time to time with a large spoon or skimmer.
  4. In a small bowl, mix the mustard with a little salt and pepper. Whisk in the vinegar, then add the oil, whisking continuously. Stir in gherkins and parsley.
  5. Transfer the chicken and vegetables to a platter and serve with the dressing either poured over the top or in a separate jug. Serve the broth separately, with or without pasta.
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