Pot au poulet

Name: Pot au poulet
Cook time: 1 h 30 min
Cuisine: French
Ingredients: 1 corn-fed chicken; 2 leeks, young pale part only, cut into large rounds; 2-3 carrots, peeled and cut into large pieces; 3 turnips, peeled and quartered (or whole baby turnips); bouquet garni of 2 thyme sprigs,; 10 parsley stalks,; 1 fresh bay leaf; 1 tbsp dried mushrooms soaked in ¼ cup warm water; 3 garlic cloves, cut in half; 4-6 waxy potatoes such as nicola or kipfler; inside young leaves and stems of a celery; 1 cup white wine; 2 litres water or chicken stock; sea salt; 1 tsp peppercorns

Brigitte Hafner

October 19, 2011

Time:1-2 hours

Pot au feu is a classic, old French dish of various cuts of beef - some lean, some gelatinous, always some on the bone - gently poached in a pot with root vegetables, leeks and herbs. One of my favourite variations is the simple pot au poulet - chicken in a pot.

Ingredients

1 corn-fed chicken
2 leeks, young pale part only, cut into large rounds
2-3 carrots, peeled and cut into large pieces
3 turnips, peeled and quartered (or whole baby turnips)
bouquet garni of 2 thyme sprigs,
10 parsley stalks,
1 fresh bay leaf
1 tbsp dried mushrooms soaked in ¼ cup warm water
3 garlic cloves, cut in half
4-6 waxy potatoes such as nicola or kipfler
inside young leaves and stems of a celery
1 cup white wine
2 litres water or chicken stock
sea salt
1 tsp peppercorns

Method

Put everything into a pot, cover with cold water or stock and simmer gently for 1 1/2 to 2 hours.
To serve
Serve with creme fraiche mixed with horseradish and salt, and sourdough slices fried in butter and rubbed with garlic and sprinkled with chopped parsley.

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