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About the Recipe
Poule au Pot is a rustic French dish steeped in tradition. This hearty meal of poached chicken with tender vegetables in a flavorful broth is perfect for comforting family dinners or elegant gatherings.
Ingredients
1 chicken (preferably free-range)
800 g carrots, peeled
300 g turnips, peeled
4 leeks, cleaned and halved
1 onion, studded with 2 cloves
1 tbsp thyme and bay leaves, finely chopped
Salt and pepper to taste
Preparation
Method
Prepare the Ingredients:
Clean and peel all the vegetables. Fold the leeks in half to fit into the pot if necessary.
Cook the Chicken:
Place the chicken in a large pot and cover it with water. Bring to a boil and skim off any foam that rises to the surface.
Add Vegetables and Herbs:
Add the carrots, turnips, leeks, the onion with cloves, and the chopped thyme and bay leaves. Season generously with salt and pepper.
Simmer:
Cover the pot with a lid and simmer gently for 2 to 2.5 hours. The chicken should be tender, with the meat easily pulling away from the bones.
Serve:
First, ladle the flavorful broth into bowls as a starter. Then serve the chicken and vegetables as the main course, beautifully arranged on a platter.
Tip: Accompany this dish with rustic bread and Dijon mustard for an authentic French experience. This comforting dish also makes for fantastic leftovers!