Poulet au pot with sauce agresto

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


1.5 kg (3 lb 5 oz) chicken

1 whole garlic bulb, top cut off

2 bay leaves

4 thyme sprigs

1 teaspoon peppercorns

2 leeks, trimmed, cleaned and sliced thickly

1 bunch baby carrots (about 350 g/12 oz), cleaned and peeled

400 g (14 oz) desiree potatoes (about 2), peeled and cut into 3 cm (1¼ inch) pieces

400 g (14 oz) baby turnips (about 1 bunch), peeled and stalks trimmed

400 g (14 oz) frozen broad (fava) beans, cooked, cooled and peeled

Sauce agresto

60 g (2¼ oz/⅓ cup) blanched almonds

30 g (1 oz/¼ cup) walnuts

1 garlic clove

2 large handfuls parsley

1 small handful basil

125 ml (4 fl oz/1½ cup) olive oil

125 ml (4 fl oz/1½ cup) verjuice or lemon juice


1. For the sauce agresto, preheat the oven to 200°C (400°F/Gas 6). Roast the almonds and walnuts on separate baking trays for about 5 minutes or until golden. Rub walnuts in a clean tea towel to remove the skins, then cool. Combine the nuts, garlic, herbs and 1½ teaspoon salt in a food processor with 2 tablespoons of the olive oil and process until a coarse paste forms. With the motor running, slowly add the verjuice and remaining oil and process until mixture is smooth. Transfer to a clean bowl and set aside

2. Sprinkle the chicken with 1 teaspoon sea salt and rub into the skin, then place in a large saucepan with the garlic, bay leaves, thyme and peppercorns. Add enough cold water to cover the chicken, then bring to the boil over medium heat, skimming off any scum that forms. Reduce the heat to low and cook chicken for 15 minutes. Add all vegetables except the broad beans to the pot and continue to cook for 20–25 minutes or until the vegetables are tender and the juices run clear when the chicken is pierced between the thigh and body. Add the peeled broad beans and cook for 1 minute or until heated through. Remove the chicken from the liquid and cool for 6 minutes. Tear the meat from the carcass in large chunks and divide among 4 deep bowls. Add the vegetables and some of the broth and serve topped with a tablespoon of sauce agresto.