Go Back
–+ servings
Poule au pot

Cozy Poule au Pot Recipe for Hearty Family Gatherings

No ratings yet
Poule au Pot is a comforting dish that brings warmth and togetherness, perfect for family gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 whole Chicken (1.75-2 kg) Standard-sized chicken for best flavor
  • to taste Kosher or Sea Salt Essential for enhancing taste
  • to taste Freshly Ground Black Pepper Use for added flavor kick
For the Vegetables
  • 1 medium Onion Forms the aromatic base
  • 5 small Boiling Onions Adds sweetness and texture
  • 3 cloves Garlic Minced for fragrant boost
  • 4 medium Carrots Offers sweetness and vibrant color
  • 1 medium Turnip Provides earthy undertone
  • 500 g New Potatoes Contribute heartiness, opt for small ones
For the Broth
  • 2 tablespoons Olive Oil Used for browning chicken and sautéing vegetables
  • 1 tablespoon Butter Used for browning chicken and sautéing vegetables
  • 3 sprigs Fresh Thyme Infuses herbal notes
  • 2 pieces Bay Leaves Add flavor to the broth
  • 4 whole Cloves Stud the onion for aromatic essence
  • 6 cups Water To cover the ingredients
  • 4 cups Chicken Stock Homemade stock is ideal for optimal flavor

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions for Poule au Pot
  1. Prepare Bouquet Garni: Take a medium onion and stud it with whole cloves. Wrap it with fresh thyme and bay leaves in cheesecloth, securing with twine.
  2. Brown Chicken: Heat olive oil and butter in a Dutch oven. Place chicken breast-side down and brown for about 15 minutes until golden.
  3. Sauté Vegetables: Remove chicken, lower heat, and add boiling onions. Sauté until tender, then add garlic, carrots, turnip, salt, and pepper, cooking for 2 more minutes.
  4. Combine Ingredients: Return chicken to the pot, nestle among vegetables. Add new potatoes and bouquet garni, covering with water and chicken stock.
  5. Simmer: Bring to a boil, reduce to simmer, cover loosely, and cook for about 1 hour.
  6. Serve: Remove chicken and vegetables, discard bouquet garni, shred chicken, return to pot, and spoon broth into bowls. Garnish with parsley.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 200IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Use free-range chicken for the best flavor. Adjust seasoning according to chicken stock used.

Tried this recipe?

Let us know how it was!