Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Saffron & leek chicken poule au pot

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Saffron & leek chicken poule au pot

    • Preparation time: 20 minutes
    • Cooking time: 2 hours
    • Total time: 2 hours 20 mins

    Serves: 4


    1.2kg free range chicken
    300ml white wine
    1 medium onion, halved
    4 medium carrots, cut into chunks
    4 leeks, sliced into chunks
    Bouquet garni of bay leaf, sprigs of thyme and celery leaves
    ¼ tsp saffron strands
    4 tbsp fresh mayonnaise
    2-3 cloves garlic, crushed
    Chopped flat leaf parsley to serve


    1. Preheat the oven to 180°C, gas mark 4. Place the chicken in a casserole with the wine, onion, one carrot, one leek, bouquet garni, saffron, seasoning and 400ml cold water. Bring to the boil on the hob, then cover tightly and cook in the oven for 1¼ hours.

    2. Add the rest of the vegetables to the pan and return to the oven for a further 25 minutes until the vegetables are tender. While the chicken is cooking, mix the mayonnaise and garlic. Remove the casserole from the oven and lift the chicken out. Check the chicken is cooked through with no pink meat. Carve the breast meat into thick slices, separate the legs and keep whole, and place on a warm platter. Spoon the vegetables on to the platter, using a slotted spoon.

    3. Add 2 tbsp of the cooking liquor to the mayonnaise to thin, then stir into the broth and heat gently. Don’t allow to boil. Spoon some broth over the chicken and vegetables to moisten and serve the rest in a jug. Serve on a bed of creamy mashed potato to soak up the juices. 

    Your recipe note

    Edit your recipe note


    Average user rating

    3 stars