Classic Poule Au Pot Recipe
Description
Poule au Pot is a classic French dish that has been enjoyed for centuries. It is a simple, comforting and nourishing dish that can be made with very few ingredients and is sure to please everyone! The name translates to “chicken in a pot” and is made by slow cooking a whole chicken in a pot along with some vegetables and herbs. It is a great way to make use of any leftover chicken or vegetables that you have in the fridge. The result is a delicious, savory stew with tender and juicy chicken that is packed with flavor. It is a great meal to enjoy on a cold winter’s night or during the summer months with a side salad. Serve it with some crusty bread and a glass of wine for a wonderful and satisfying meal.
Prep Time
This recipe requires very little preparation time. All you need to do is season the chicken and the vegetables, and then you are ready to go. It should take no more than 15 minutes to get everything ready before you put it in the pot.
Cook Time
The cooking time for this recipe is approximately 2 hours. It is important to cook it slowly and at a low temperature so that the chicken is cooked through and the vegetables are tender. You may need to add a little extra water during the cooking process if the liquid starts to evaporate too quickly.
Ingredients
1 whole chicken, about 5 pounds
3 carrots, peeled and cut into large chunks
2 onions, peeled and cut into large chunks
3 cloves of garlic, minced
3 celery stalks, cut into large chunks
2 tablespoons olive oil
2 sprigs of fresh thyme
2 bay leaves
1 teaspoon of sea salt
1 teaspoon of freshly ground black pepper
4 cups of chicken broth
1/2 cup of white wine
Instructions
1. Preheat the oven to 350 degrees F.
2. Place the chicken in a large Dutch oven or a heavy-bottomed pot.
3. Add the carrots, onions, garlic, celery, olive oil, thyme, bay leaves, salt, and pepper. Toss everything together to coat with the oil and seasonings.
4. Pour the chicken broth and white wine over the chicken and vegetables.
5. Place the lid on the pot and transfer to the preheated oven. Bake for 1 hour and 45 minutes.
6. Remove the pot from the oven and let the chicken rest for 15 minutes before serving.
7. Serve with crusty bread and a glass of white wine. Enjoy!
Equipment
You will need a large Dutch oven or a heavy-bottomed pot to cook the chicken and vegetables in. You will also need a sharp knife, cutting board, and measuring cups and spoons.
Notes
This dish can be made in advance and reheated when ready to serve. It also makes great leftovers and can be frozen for up to 3 months. To freeze, let the dish cool completely before transferring it to an airtight container. When ready to reheat, thaw in the refrigerator overnight and then reheat in a 350 degree F oven for about 30 minutes, or until heated through.
Nutrition: Per Serving
Calories – 500
Total Fat – 25g
Saturated Fat – 8g
Cholesterol – 125mg
Sodium – 900mg
Carbohydrates – 12g
Fiber – 2g
Sugar – 4g
Protein – 43g
Recipe Tips
If you don’t have any white wine on hand, you can use a dry vermouth or a dry sherry. You can also use a low-sodium chicken broth instead of regular chicken broth if you wish. If you don’t have fresh thyme, you can use a teaspoon of dried thyme leaves instead. You can also add other vegetables such as potatoes or mushrooms to the dish if you wish. Serve the Poule au Pot with a side of steamed rice or mashed potatoes for a complete meal.
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