French Poule au Pot

The French Poule au Pot is this classic French dish that is a complete meal in itself. Now the faintly resembling mustard taste of the turnip gives this dish an authentic earthy and sweet flavour. 

French Poule au Pot

First here is the list of the different ingredients you will need to make the French Poule au Pot that serves 4 to 6

  • one large chicken or hen (if you can find one)
  • 1 onion, peeled and stud with 3 cloves and a bouquet garni
  • 2 leeks, trimmed, cut lengthways, and sliced
  • 4 turnips
  • 8 carrots
  • Salt and freshly ground pepper
  • 4 litres or 16 cups water
  • 2 hard boiled eggs
  • Juice of 1/2 lemon, 1 tsp Dijon mustard, 1 Tbsp white wine
  • 250 ml vegetable oil
  • 1 small bunch of chives, finely chopped and 3 gherkins, finely chopped

Now, here are the different steps you will need to follow to make the French Poule au Pot in about 2 hour and 30 minutes

First, put the chicken or Hen in a casserole, season and add the bouquet garni and onion. Then, cover 3/4 of the chicken or Hen with water. Bring to the boil, cover and simmer for 1 hour 30 minutes.

After that, Peel and trim the vegetables. Add them to the casserole and continue to simmer, covered for about 45 minutes.

Now, to make the Sauce Gribiche, you first have to separate the hard boiled yolks and whites by pulling them apart. Then, cut the whites into strips and finely chop. Sieve the yolks into a bowl using the back of a spoon. Then, add the lemon juice, mustard, salt, pepper and wine and whisk until combined. Now, gradually pour in the oil, whisking constantly. Finely, add the egg whites, gherkins and herbs and whisk to combine. Set aside.

At last, carve the chicken, cover the pieces with foil and keep warm. Remove the vegetables from the stock and keep also warm. Strain the stock into a pan and simmer for 15 to 20 minutes. Skim off the fat and taste for seasoning.

Tip : Unwrap the chicken and the vegetables and add them to the broth. Stir and remove from the heat. Serve in bowls with the sauce gribiche in a separate bowl.

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