Poule au pot
8 servings
120 minutes
The recipe is taken from the book "French Home Cooking. Stories and Recipes from the Vineyard" by Mimi Thorisson. The names of some dishes sound much better in French! How can you compare poule au pot with some boring boiled chicken? I remember the first time I cooked this chicken for my husband when we were still living in Paris. "But shouldn't it at least be fried first?" — he asked. I gave Oddur a withering look, the kind that needs no translation. Later that day , as he was wolfing down his chicken, he gave me a look that said, "You were right and I was wrong." I love it when people look at me like that! Oddur now loves the dish so much that he asked me to tell you that the photo of the chicken is his favorite in the entire book. Poul-au-pou is a national treasure in France, and every region has its own version of this dish. This recipe is the result of much experimentation. But it is based on a wonderful recipe from my friend Florence's mother, who came up with the idea of carefully rubbing the chicken under the skin with a special garlic mixture. And don't let the modest appearance of this chicken fool you — it really is amazing.
1
Prepare the chicken. Soak the bread in milk for 10 minutes.
- Chicken: 1.5 kg
- Stale loaf: 110 g
2
In a large bowl, mix ham, bacon, shallots, minced garlic, eggs, and parsley. Clean the inside cavity of the chicken. Finely chop the liver and gizzard and add to the bowl. Squeeze out the bread and add it to the bowl. Season with salt and pepper and mix well.
- Ham: 150 g
- Bacon: 150 g
- Shallots: 2 pieces
- Garlic: 5 clove
- Chicken egg: 2 pieces
- Parsley: 1 bunch
- Sea salt: to taste
- Freshly ground black pepper: to taste
3
Carefully lift the skin on the chicken breast, trying not to damage it. Gently spread the garlic mixture under the skin. Place the leftovers inside the chicken cavity and tightly tie the chicken legs with kitchen twine.
4
Pour cold water into a Dutch oven or large pot to cover the chicken (3–4 liters). Add leeks, carrots, celery, clove-studded onion, bouquet garni, and garlic cloves. Season with salt and pepper and bring to a boil. Place the chicken in the boiling water—ensure it is fully submerged. If there's not enough water, add boiling water. Cover with a lid and reduce the heat to low. Cook until the chicken is fully cooked (from 1 hour 15 minutes to 1 hour and a half).
- White part of leek: 2 pieces
- Carrot: 2 pieces
- Celery: 1 piece
- Onion: 2 heads
- Carnation: 8 pieces
- Bouquet garni: 1 bunch
- Wheat flour: 90 g
- Sea salt: to taste
- Freshly ground black pepper: to taste
5
Prepare mushroom sauce. In a large skillet, melt 2 tbsp (30 g) of butter over medium heat. Add mushrooms and onion and sauté for 4-5 minutes until browned. Season with salt and pepper and remove from heat.
- Butter: 120 g
- Champignons: 300 g
- Onion: 2 heads
- Sea salt: to taste
- Freshly ground black pepper: to taste
6
Place a small pot over medium heat and melt 6 tbsp (90 g) of butter in it. Remove from heat and add flour, whisking thoroughly. Return the pot to the heat, slightly reducing it. Cook, stirring, for about 8 minutes until the flour turns golden. Add 1/3 cup (80 ml) of chicken broth.
- Butter: 120 g
- Wheat flour: 90 g
7
Add the fried mushrooms to the sauce. If necessary, add a bit more broth. Season with salt and pepper to taste.
- Champignons: 300 g
- Sea salt: to taste
- Freshly ground black pepper: to taste
8
Remove the chicken from the pot and let it cool for 2-3 minutes. Carve the chicken and remove the garlic mixture from the cavity. Slice the cooked mixture into round pieces. Arrange the chicken, garlic mixture, and vegetables on plates and add a little broth. Serve with mushroom sauce.