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    Poule au Pot

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    Poule au Pot

    • Preparation time: 30 minutes
    • Cooking time: 1 hour 15 minutes
    • Total time: 1 hour 45 minutes 5 minutes

    Serves: 6


    • 3–4 Baby turnips, peeled
    • 450g Swede, peeled, cut into 8 pieces
    • 3 Carrots, peeled, halved lengthways
    • 3 Parsnips, peeled, halved lengthways
    • 6 Medium potatoes, peeled
    • 30g Fresh root ginger, peeled, sliced
    • 1 Bay leaf
    • 1 Thyme sprig
    • 3–4 Parsley stalks
    • 1.5kg Chicken
    • 1 tsp Juniper berries
    • 1 tsp Mixed peppercorns
    • 3 Medium leeks
    • 3 tbsp Olive oil
    • 1 tbsp White wine vinegar
    • 1 tsp Finely chopped tarragon
    • 1 tbsp Finely chopped parsley
    • 1 tbsp Finely chopped shallot


    1. Make a vinaigrette by mixing together the shallot, parsley, tarragon, white wine vinegar and olive oil, plus salt and pepper.
    2. Trim the leeks, keeping the roots intact; halve lengthways. Wash well and fan out the leaves. With a pestle and mortar, crush the peppercorns and juniper berries roughly, then rub them inside the chicken’s cavity
    3. Make a bouquet garni by tying together the parsley stalks, thyme sprig and bay leaf in a bundle. Put the the chicken in a very large pan (about 10 litres) with the leeks, bouquet garni and ginger. Cover the chicken by at least 8cm water, add 1 tsp salt and bring to the boil; skim off any surface foam. Simmer, partially covered, for 45 minutes.
    4. Add the rest of the vegetables, bring to a simmer and cook for 30 minutes more until the vegetables are tender. Remove the chicken and serve, jointed, on a warmed platter, surrounded by the vegetables. Serve the broth and the vinaigrette on the side.

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    Drinks recommendation

    This dish needs a white with plenty of
    body, but also with enough complexity to
    stand up to the vinaigrette.
    La Baume, La Grande Olivette,
    Chardonnay/Viognier 2008 Vin de Pays
    d’Oc, France. Bin 486735


    Average user rating

    5 stars