Classic Poached Chicken in Cream Sauce (Poule au Po

Name: Classic Poached Chicken in Cream Sauce (Poule au Pot)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 carrots, peeled and halved; 4 leeks, white and light green parts only, halved lengthwise and thoroughly rinsed; 1 3 1/2 -pound chicken, left whole; Salt and freshly ground black pepper; 4 small onions (about 2 inches in diameter), peeled; 4 small turnips (about 2 1/2 inches in diameter), peeled and halved; 4 cloves garlic, peeled; 1 bouquet garni (sprig of thyme, sprig of parsley, 1 bay leaf and 5 peppercorns tied in cheesecloth); 1 tablespoon butter; 1 tablespoon flour; 1/2 cup heavy cream; Juice of 1 lemon; Cooked rice or noodles, for serving; 1/4 cup sliced chives

Servings: persons

4 carrots, peeled and halved
4 leeks, white and light green parts only, halved lengthwise and thoroughly rinsed
1 3 1/2 -pound chicken, left whole
Salt and freshly ground black pepper
4 small onions (about 2 inches in diameter), peeled
4 small turnips (about 2 1/2 inches in diameter), peeled and halved
4 cloves garlic, peeled
1 bouquet garni (sprig of thyme, sprig of parsley, 1 bay leaf and 5 peppercorns tied in cheesecloth)
1 tablespoon butter
1 tablespoon flour
1/2 cup heavy cream
Juice of 1 lemon
Cooked rice or noodles, for serving
1/4 cup sliced chives

1
Spread the carrots and leeks across the bottom of a large soup pot.
2
Season the chicken with salt and pepper to taste and add to the pot.
3
Add the onions, turnips, garlic and bouquet garni.
4
Add water to cover and bring to a boil.
5
Reduce the heat to low and simmer, partly covered, until a leg pulls easily away from the body, about 1 hour.
6
Transfer the chicken to a cutting board and remove the skin.
7
Detach the legs and wings and separate the drumsticks from the thighs.
8
Remove the breast, discard the bones and slice the meat thinly.
9
Cover and keep warm.
10
Transfer all the vegetables in the pot to a bowl; cover and keep warm.
11
Discard the bouquet garni.
12
Return the pot to high heat and boil until the broth is reduced by half.
13
In a small saucepan over low heat, melt the butter, then whisk in the flour; do not allow to brown.
14
Gradually whisk in 1 cups of the broth, allowing the mixture to thicken.
15
Whisk in the cream and bring to a simmer.
16
Remove from the heat and stir in the lemon juice.
17
Season with salt and pepper to taste.
18
To serve, place a bed of rice or noodles in a large, deep serving dish.
19
Top with the vegetables and then the chicken.
20
Spoon the sauce over the top and garnish with chives.
21
Serve immediately.

252

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 carrots, peeled and halved, 4 leeks, white and light green parts only, halved lengthwise and thoroughly rinsed, 1 3 1/2 -pound chicken, left whole, Salt and freshly ground black pepper, and more.

Yes, Classic Poached Chicken in Cream Sauce (Poule au Pot) falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Classic Poached Chicken in Cream Sauce (Poule au Pot)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions