Poule au Pot Recipe

Name: Poule au Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4-pound) whole chicken; 1 large onion stuck with 1 whole clove; 1 head garlic, left unpeeled and halved horizontally; 1 bay leaf; 8 small leeks (white and pale green parts only), root ends trimmed; 12 small (1 1/2 to 2-inch) waxy-style potatoes (about 1 1/4 pound), halved; 12 small carrots (about 1 1/4 pound), peeled; 8 small parsnips (about 1 1/4 pound), peeled; Coarse sea salt, preferably Fleur de Sel, as needed; Cornichons or gherkins, as needed; Grated Gruyere, as needed

Servings: persons

1 (4-pound) whole chicken
1 large onion stuck with 1 whole clove
1 head garlic, left unpeeled and halved horizontally
1 bay leaf
8 small leeks (white and pale green parts only), root ends trimmed
12 small (1 1/2 to 2-inch) waxy-style potatoes (about 1 1/4 pound), halved
12 small carrots (about 1 1/4 pound), peeled
8 small parsnips (about 1 1/4 pound), peeled
Coarse sea salt, preferably Fleur de Sel, as needed
Cornichons or gherkins, as needed
Grated Gruyere, as needed

1
Put the chicken in a 7 to 8-quart heavy pot with the onion, garlic, and bay leaf.
2
Pour in enough water to just cover the chicken and bring to a boil.
3
Skim off any scum that rises to the surface.
4
Reduce the heat and gently simmer the chicken, covered, about 20 minutes.
5
Meanwhile, clean the leeks: Split them lengthwise to within 1 1/2 inch of the root end, leaving the root end intact.
6
Submerge the leeks in a large bowl of water, let them soak to release any dirt or sand, for several minutes.
7
Lift the leeks out of the water and discard the water.
8
Add the leeks, potatoes, carrots, and parsnips to the chicken and continue to simmer, partially covered, until tender and the juices of the chicken run clear when a thigh is pierced with a skewer, about 25 minutes more.
9
Transfer chicken to a cutting board and let rest, loosely covered with foil, about 10 minutes.
10
Carve the chicken and arrange it on a large platter surrounded by the vegetables.
11
Sprinkle the chicken with the coarse salt.
12
Season the broth with salt and pepper and serve it on the side with the cornichons and cheese.

562

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 (4-pound) whole chicken, 1 large onion stuck with 1 whole clove, 1 head garlic, left unpeeled and halved horizontally, 1 bay leaf, and more.

Yes, Poule au Pot falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Poule au Pot

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