Chicken in a Pot
Main Dishes | European cuisine
⏳ Time
2 hours
🥕 Ingredients
19
🍽️ Servings
8
Description
This recipe is taken from the book "French Home Cooking: Stories and Recipes from the Vineyard Region" by Mia Thompson. Some dish names sound much better in French! Can you really compare poule au pot with some boring boiled chicken? I remember the first time I made this chicken for my husband when we were still living in Paris. "Don’t you need to at least brown it first?" he asked. I gave him a withering glance — one that needs no translation. Later that same day, as he devoured the chicken with gusto, he gave me a look that said, "You were right, and I was wrong." I love it when he looks at me like that! Now he loves this dish so much that he asked me to convey that the photo of this chicken is his favorite picture in the entire book. Chicken in a Pot is a national treasure of France, and every region has its own version of this dish. This recipe is the result of long experiments. However, it is based on a wonderful recipe from my friend Florence’s mother, who came up with the idea of carefully rubbing the chicken under the skin with a special garlic mixture. And don’t be fooled by the humble appearance of this chicken — it is truly amazing.
Ingredients
- Stale Bread - 3.9 oz
- Ham - 5.3 oz
- Bacon - 5.3 oz
- Shallot - 2 pieces
- Garlic - 5 cloves
- Chicken Egg - 2 pieces
- Parsley - 1 bunch
- Poultry - 1½ kg
- Ocean salt - to taste
- Ground Black Pepper - to taste
- White Part of Leek - 2 pieces
- Carrot - 2 pieces
- Celery salt - 1 piece
- Onion - 2 heads
- Clove - 8 pieces
- Bouquet Garni - 1 bunch
- Butter - 4.2 oz
- Champignons - 10.6 oz
- Wheat Flour - 3.2 oz
Step by Step guide
Step 1
Prepare the chicken. Soak the bread in milk for 10 minutes.
Step 2
In a large bowl, combine the ham, bacon, shallots, minced garlic, eggs, and parsley. Clean the cavity of the chicken. Finely chop the liver and gizzard and add them to the bowl. Squeeze the bread and add it to the mixture. Season with salt and pepper, and mix well.
Step 3
Carefully lift the skin of the chicken breast, trying not to tear it. Gently spread the garlic mixture under the skin. Place any remaining mixture inside the cavity of the chicken and tightly tie the chicken legs together with kitchen twine.
Step 4
Pour enough cold water into a Dutch oven or large pot to cover the chicken (3–4 liters). Add the leeks, carrots, celery, onion studded with cloves, bouquet garni, and garlic cloves. Season with salt and pepper, and bring to a boil. Carefully place the chicken into the boiling water, ensuring it is completely submerged. If there isn't enough water, add boiling water as needed. Cover with a lid and reduce the heat to low. Cook until the chicken is fully cooked (between 1 hour 15 minutes to 1 hour 30 minutes).
Step 5
Prepare the mushroom sauce. In a large skillet, melt 2 tablespoons (30 g) of butter over medium heat. Add the mushrooms and onion, and sauté for 4–5 minutes until golden brown. Season with salt and pepper, then remove from heat.
Step 6
Place a small saucepan over medium heat and melt 6 tablespoons (90 g) of butter in it. Remove from heat and add flour, whisking thoroughly. Return the saucepan to the heat, reducing it slightly. Cook, stirring, for about 8 minutes, until the flour takes on a golden hue. Gradually add 1/3 cup (80 ml) of chicken broth.
Step 7
Add the sautéed mushrooms to the sauce. If necessary, add a little more broth. Season with salt and pepper to taste.
Step 8
Remove the chicken from the pot and let it cool for 2–3 minutes. Carve the chicken and remove the garlic mixture from the cavity. Slice the cooked mixture into round pieces. Arrange the chicken, garlic mixture, and vegetables on plates and drizzle with a little broth. Serve with mushroom sauce.
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