This simple poached chicken with vegetables is a whole meal in one pot. Just serve it with French bread, butter and mustard.
4 chicken Marylands
2 bay leaves
few sprigs of thyme
few sprigs of parsley
4 medium potatoes, peeled and halved
1 onion, peeled and quartered
4 carrots, peeled and cut into 5cm lengths
2 sticks celery, halved
¼ cabbage, cut into wedges
1 tsp salt
1 litre salt-reduced chicken stock
¼ cup white wine
1 loaf French bread, to serve
butter, to serve
Dijon mustard, to serve
1. Cut between the thighs and drumsticks to separate each Maryland into two pieces. Wrap the herbs in muslin and tie into a bundle. Place the chicken, potatoes, onion, carrots, celery and cabbage in separate areas of a heavy-based pot. Pour over 1 litre of boiling water, add the salt, chicken stock, white wine and herbs. Cook at a very low simmer for 45 minutes, skimming off any scum that rises to the surface in the first 10 minutes or so.
2. Check that the vegetables are softened to your liking, then taste the liquid and adjust seasoning. Serve the chicken, vegetables and broth with buttered bread and Dijon mustard.
Adam's tip: Poule au pot is more traditionally made with a whole chicken, but using Marylands is easier. If you prefer, you can substitute a whole 1.6kg chicken and keep the cooking time the same.
Also try: Adam Liaw's leeks vinaigrette
Find more of Adam Liaw's recipes in the Good Food New Classics cookbook.