Poule au Pot
As with any boiled dinner, the sauce you choose to accompany the dish is important. For this, I really like Pommery mustard and good cultured butter. I like the mustard for dipping the chicken and the butter for all the vegetables, especially the cabbage. I often use a big pot and add an extra chicken for use throughout the week, and I always save the leftover broth for soup.
As with any boiled dinner, the sauce you choose to accompany the dish is important. For this, I really like Pommery mustard and good cultured butter. I like the mustard for dipping the chicken and the butter for all the vegetables, especially the cabbage. I often use a big pot and add an extra chicken for use throughout the week, and I always save the leftover broth for soup.
- kosher salt
- kosher salt and pepper
- 2 whole cloves
- 3 leaves
- 1 teaspoon whole black peppercorns
- 8 yukon gold potatoes
- 1 cup oat groats
- 1 cup leeks white part only, thinly sliced into half moons
- 2 tablespoons curly leaf parsley
- 1/3 cup pancetta minced
- 1 pounds
- 2 yellow onions peeled and quartered
- 4 leeks white part only, trimmed
- 8 carrots
- 1 small head of green cabbage cut into 6 wedges
- 2 celery hearts root end trimmed but left intact
- 8 thyme sprigs
- dipping sauce of your choice my two favorites are pommery mustard for the chicken and butter
- Carbohydrate 120.683191763885 g
- Cholesterol 21.0933333511646 mg
- Fat 9.59606703538467 g
- Fiber 20.6565143258301 g
- Protein 20.8980081882937 g
- Saturated Fat 2.92822101741333 g
- Serving Size 1 1 Serving (873g)
- Sodium 688.085977538422 mg
- Sugar 100.026677438055 g
- Trans Fat 1.53807089663579 g
- Calories 615 calories
Step-by-step
- Place the oats into a sauce pan.
- Add a heavy pinch of salt then cover with water by 2 inches.
- Place the pot over high heat and bring it to a boil.
- Boil two minutes then turn off the heat and cover the pan.
- Let the oats sit for two hours.
- The oats should be tender but chewy.
- Add the sliced leeks to the liquid and turn the heat to medium.
- Bring the oats to a boil and cook them another 10 minutes.
- Drain them, add the pancetta and parsley a good grinding of black pepper then let them cool.
- Give the oats a taste and adjust the seasoning as necessary.
- Rinse out, drain then stuff the cavity of the chicken with the oat stuffing.
- Depending on the size of your bird you may have a little extra stuffing but better to have too much than too little.
- Using a trussing needle, sew shut the cavity or you can pinch together the skin and run a toothpick through it much like a straight pin through a hem.
- Either way make sure you close the opening or the stuffing will wind up floating around in your broth.
- Truss the chicken legs and tuck the wing under the back.
- Place the chicken in a large pot and add the rest of the ingredients.
- Add cold water, make sure it is cold, to cover, and two teaspoons of salt.
- Place the pot over medium high heat.
- Bring to a boil then reduce the heat to a simmer.
- Simmer the chicken till done, about an hour and a half. It takes longer than if you just poach a whole chicken because you have stuffed this bird.
- When the bird is done, fish it carefully from the liquid to a cutting board, remove the skin and carve the bird.
- Use a spoon to dig out the stuffing and place it on a platter surrounded by the veggies and then attractively plate the chicken on top of the veg.
- Serve with plenty of Pommery mustard and any other dipping sauce you may want.
My Comforting Poule au Pot: A Weeknight Ritual
As a busy working mom, time is always of the essence. I crave delicious, home-cooked meals but often find myself short on both time and inspiration. That’s where Poule au Pot, or Chicken in the Pot, swoops in as my absolute savior! It's a one-pot wonder, a rustic French classic that's both incredibly flavorful and surprisingly simple to make.
The beauty of this recipe lies in its versatility. I often adjust it based on what's in my fridge or what my family craves. This time, I’ve opted for a hearty oat stuffing, bursting with the subtle sweetness of leeks and the salty crunch of pancetta. The addition of carrots, potatoes, cabbage, and celery rounds out the dish, providing a vibrant array of textures and colors that makes this recipe as much a feast for the eyes as for the stomach. The method itself is deceptively simple, requiring minimal hands-on time. Once the chicken is simmering in its fragrant broth, I can relax knowing that a delicious and wholesome meal is just an hour and a half away. That extra time is precious for me, allowing me to catch up on work or spend some quality time with my family.
The result? A succulent, tender chicken infused with the savory aromas of herbs and vegetables. The broth is so incredibly flavorful that I often double the recipe just to ensure I have plenty for several meals to follow. The leftovers are magic: shredded chicken for sandwiches, broth for a comforting soup, and the delicious vegetables can be incorporated into other dishes throughout the week. This efficiency is key for my busy lifestyle, making Poule au Pot not just a delicious meal but also a truly practical one.
Beyond the practical aspects, Poule au Pot holds a special place in my heart. It’s a recipe that evokes warmth and comfort, reminding me of simpler times and the joy of sharing a delicious meal with loved ones. The aroma filling my kitchen as the chicken simmers is intoxicating – a sensory experience that soothes my soul after a long day at work. For a busy professional like me, who still values nutritious and delicious homemade meals, Poule au Pot is the perfect answer to the age-old question of what’s for dinner. It's more than just a recipe; it’s a comforting ritual, a taste of home, and a celebration of simple, wholesome ingredients.
The best part? It’s a recipe that effortlessly adapts to my mood and available ingredients. Some days, I might add a few extra herbs, other days I’ll use different root vegetables depending on what's in season. The possibilities are endless and it's that adaptable nature that makes this recipe such a reliable staple in my repertoire. The key is to not overthink it; just let the flavors meld together, and the result will always be a delicious and satisfying meal. I hope you'll give it a try and experience the joy of this simple yet extraordinary recipe. It’s a dish that truly nourishes both body and soul, providing a warm and comforting escape from the chaos of everyday life.
In short, Poule au Pot isn’t just a meal, it's a mindful approach to cooking, an efficient use of time, and a delicious reward for a busy schedule. And that, my friends, is exactly why it remains a cherished recipe in my kitchen. I encourage you to embrace the simplicity and let the aromas transport you to a cozy kitchen filled with warmth, laughter, and the irresistible aroma of slow-simmered chicken. You'll soon find out why this humble dish has become a weekly fixture in my culinary routine and a source of great satisfaction for my family.
Ingredients you will need:
- kosher salt
- kosher salt and pepper
- 2 whole cloves
- 3 bay leaves
- 1 teaspoon whole black peppercorns
- 8 yukon gold potatoes
- 1 cup oat groats
- 1 cup leeks (white part only), thinly sliced into half moons
- 2 tablespoons curly leaf parsley
- 1/3 cup pancetta, minced
- 1 pound chicken
- 2 yellow onions, peeled and quartered
- 4 leeks (white part only), trimmed
- 8 carrots
- 1 small head of green cabbage, cut into 6 wedges
- 2 celery hearts, root end trimmed but left intact
- 8 thyme sprigs
- dipping sauce of your choice (my two favorites are Pommery mustard for the chicken and butter)
