In the fifteenth century the Gascon-born French King, Louis IV, famously said in his coronation speech something along the lines of, “I want every peasant to have a chicken in their pot on Sundays”. Well, far be it from me to deny the wishes of an ex-sovereign, so today, I bring you this simple recipe that’s perfect for feeding the family, Sunday or otherwise.
Just like the pot-au-feu recipe I’ve shared previously, you can use the broth from the pot that remains at the end of cooking as an entrée and then serve the meat and veggies for the main.
What really brings this dish to life though is the sauce gribiche. The capers and cornichons give it a tang that complements the chicken so well!
Poule au Pot serve 6
- 3 litres chicken stock
- 3 slices smoke bacon (2cm thick)
- 2 onions, quartered
- 3 celery stick, cut into short lengths
- 2 turnips, peeled and quartered
- 4 small leeks, trimmed, cleaned and cut into short lengths
- 1 small head of garlic, cut in half horizontally
- 5 bayleaves
- 6 slices thick sourdough (2.5cm)
- salt and pepper
- 1 free range chicken ( 2-2.5kg)
- Put the chicken stock, slices of bacon, vegetables, garlic, peppercorns and bay leaves into a large pot, bring to the boil and leave to simmer while you prepare the stuffing for the chicken.
For the stuffing:
- 50g chicken liver, chopped
- 125g white breadcrumbs
- 120g rindless thick slice smoked bacon, chopped
- 2 garlic cloves, finely chopped
- 30 shallots, finely chopped
- 20g chopped parsley
- 3 medium eggs, beaten
- ½ teaspoon salt
For the vegetables:
- 12 medium carotts
- 12 small turnips, trimmed and sliced
- 12 small potatoes, similar size and peeled
- 12 small shallots, peeled
- 6 small leeks, trimmed, cleaned and cut in 3-4 pieces
- Mix the chicken liver, breadcrumbs, bacon, garlic, shallots, parsley, eggs and salt together in a bowl.
- Season the inside of the chicken and spoon the mixture inside.
- Truss the chicken securely with cooking string.
- Add the chicken to the pot, making sure that it is submerged. Add I teaspoon of salt, bring back to the boil and cook for 30 minutes.
- Turn the chicken over top up with boiling water if necessary, but don’t dilute it too much and cook for a further 10 minutes.
- Meanwhile preheat the oven at 150 degrees Celsius. Place the slices of bread onto a tray and leave them for 20 minutes to dry out in the oven, but not brown.
- Lift the chicken out of the pot, remove the first lot of vegetables and discard.
- Return the chicken to the pot, add all the vegetables and bring back to the boil, and simmer for 10 minutes and then the vegetables and chicken should be cooked.
- 1 ½ teaspoons Dijon mustard
- 1 ½ teaspoons white wine vinegar
- 8 teaspoons extra virgin olive oil
- 1 teaspoon capers, chopped
- 1 teaspoons cornichons, chopped
- 1 hard boiled egg white, finely chopped
- 1 hard boiled egg yolk, finely chopped
- 1 teaspoon parsley, chopped.
- Whisk the mustard and vinegar together in a small bowl, then gradually whisk in the olive oil.
- Stir in the caper, cornichons, egg white, egg yolk, parsley and some salt and pepper to taste.
- To serve lift the chicken onto a board a cover with foil. Put the dried slice of bread at the bottom of a soup bowl, cover with stock and eat as a first course.
- Carve the chicken and cut the bacon. Place some vegetables, chicken, bacon and stuffing on a plate. Drizzle with some stock and serve with the sauce Gribiche.
I suggest you pair this classic dish with a “Close Planted” Pinot Noir 2012 from www.airoldifinewines.com.au
Watch the how to video below or visit my Youtube channel here for more.