Poule Au Pot Chicken In A Pot Recipe

I absolutely love this recipe because it’s like a warm hug in a dish, packed with hearty flavors and comforting vibes that remind me of family dinners growing up. Plus, it’s super satisfying to see all those fresh veggies come together with tender chicken for a meal that’s both nostalgic and nutritionally on point!

Poule Au Pot, or Chicken in a Pot, is a comforting, traditional French dish combining tender chicken with hearty vegetables. I adore the way the flavors meld when a whole chicken is heated slowly with carrots, leeks, onions, celery, garlic, thyme, bay leaves, and peppercorns.

It is a meal fit for the coziest of winter evenings, and also so nutritious that it seems to stave off any number of potential ills.

Ingredients

Chicken, When Priced Right: Packed with protein, cheap, and a delightful base.

Chicken is one of the most ridiculous foodstuffs there is.

It ought to be too good to be true: Turkey is also good, but it usually isn’t as cheap or as delicious.

Beef could be a good meat (it used to be a good eat).

But then there’s venison, lamb, rabbit, or goat.

All of these are proteins—substituting them for chicken, say, in a stir-fry, would just be using protein.

Carrots contribute sweetness and fiber, elevating the flavor of the broth.

Leeks have a soft, almost sweet, onion-like flavor.

They are very mild compared with many members of the onion family.

Leeks cook down nicely in soups and stews.

They pair well with potatoes, another member of the allium family.

Garlic: Makes things taste good, smells delightful, and is good for your immune system.

Thyme: Contains antibacterial properties and emits an earthy fragrance.

Potatoes: Source of carbs.

Makes the dish filling and comforting.

Turnip: Supplies delicate sweetness, packed with vitamin C.

Ingredient Quantities

• 1 whole chicken, about 3 to 4 lbs (1.4 to 1.8 kg)
• 2 medium carrots, peeled and cut into large chunks
• 2 leeks, trimmed, rinsed, and cut into large pieces
• 2 medium onions, peeled and halved
• 2 stalks celery, cut into large pieces
• 4 cloves of garlic, peeled and smashed
• 4 sprigs of fresh thyme
• 2 bay leaves
• 8 to 10 whole black peppercorns
• 2 teaspoons coarse salt
• 6 potatoes, peeled and halved or quartered
• 1 small turnip, peeled and cut into chunks
• Water, enough to cover the chicken
• Optional: parsley, chopped for garnish
• Optional: crusty bread, for serving

Instructions

1. Wash the complete chicken with chilled water and dry it well using soft towels. Put it in a large saucepan or an oven-safe pot with a lid.

2. Introduce the carrots, leeks, onions, celery, garlic, thyme, bay leaves, and peppercorns into the pot, encircling the chicken.

3. Evenly coat the salt over the chicken and vegetables.

4. Add sufficient water to the pot to completely submerge the chicken and vegetables. This usually requires about 8 to 10 cups of water.

5. Over medium-high heat, bring the pot to a boil. After it reaches a full boil, turn the heat down to low. Cover the pot and let it simmer for 30 minutes.

6. Add the turnip and potatoes to the pot with the chicken. And continue to simmer for another 45 minutes to 1 hour, or until the chicken is cooked through and the vegetables are tender.

7. With great care, take out the chicken from the pot and place it on a cutting board to rest. Discard the thyme sprigs and bay leaves; they are no good to anyone now.

8. Slice the chicken into serving portions and set them out on a serving dish.

9. Ladle the broth and vegetables around the chicken or into separate serving bowls.

10. If desired, you can garnish it with chopped parsley, and then serve it hot with some crusty bread. It’s a great pairing.

Equipment Needed

1. Large saucepan or oven-safe pot with lid
2. Soft towels (for drying the chicken)
3. Cutting board
4. Chef’s knife
5. Measuring spoons
6. Ladle
7. Serving dish
8. Serving bowls (optional)
9. Vegetable peeler

FAQ

• What type of chicken is best for Poule Au Pot?For the best flavor in Poule Au Pot, use a fresh, free-range chicken. Typical weight is 3 to 4 lbs (1.4 to 1.8 kg).
• Can I make Poule Au Pot in advance?Indeed, Poule Au Pot can be prepared a day ahead. Keep it in the fridge, and then reheat it slowly on the stovetop before dishing it up.
• What can I use instead of leeks?You can use a mild onion or shallots as an alternative to leeks if they’re not available. However, a unique flavor that leeks impart cannot be found in the substitutes.
• How do I ensure the chicken is cooked properly?Cook the chicken in a very gentle simmer and verify that the temperature in the middle of the meat has reached 165°F (75°C). It should be cooked through and have no pink meat left anywhere, especially near the bone.
• What is the best way to serve Poule Au Pot?Poule Au Pot is best served beside crusty bread, to soak up the broth. It’s a dish that can very well stand on its own—I wouldn’t even feel bad if you skipped the sides. But if you’re looking for something to serve alongside it, a simple salad with a mustard vinaigrette would complement it nicely and not compete with its flavors.
• Can I add other vegetables?Absolutely! You can include other root vegetables like parsnips or rutabaga. They blend beautifully with the dish’s flavors.
• How long should I simmer the chicken?Gently simmer the chicken for 1.5 to 2 hours. This guarantees that the chicken tenderizes while the broth becomes infused with its deep, rich flavor.

Substitutions and Variations

• 1 whole chicken, about 3 to 4 lbs (1.4 to 1.8 kg)
  • Substitute with Cornish hen for a smaller, tender option.
  • Use chicken thighs and legs for easier portion control.
• 2 medium carrots, peeled and cut into large chunks
  • Substitute with parsnips for a sweeter flavor.
  • Use sweet potatoes for a unique twist.
• 2 leeks, trimmed, rinsed, and cut into large pieces
  • Substitute with onions for a stronger flavor.
  • Use shallots for a milder taste.
• 2 medium onions, peeled and halved
  • Substitute with red onions for a slight sweetness.
  • Use shallots for a more delicate flavor.
• 4 cloves of garlic, peeled and smashed
  • Substitute with 1 teaspoon garlic powder.
  • Use roasted garlic for a more robust flavor.

Pro Tips

1. Enhanced Flavor Before adding the chicken to the pot, consider browning it in a bit of oil first. This step can develop deeper flavors and add complexity to your broth.

2. Layered Seasoning For a more robust flavor, season the chicken with additional herbs and spices such as paprika or dried herbs like oregano or basil before adding it to the pot.

3. Vegetable Sauté Sauté the onions, carrots, celery, and garlic in a little olive oil until they are slightly caramelized before adding them to the pot. This caramelization can add a sweetness and depth to the broth.

4. Clear Broth To make the broth clearer, you can skim off any fat or scum that rises to the surface while it simmers. Do this periodically with a spoon or a fine-mesh skimmer.

5. Infused Aroma Tie the thyme sprigs, bay leaves, and peppercorns in a cheesecloth to make a bouquet garni. This makes it easier to remove them after cooking and ensures their flavors are well-infused into the broth.