Poultry
Poulet au Pot
Prep Time:
20 minutes
Cook Time:
2 Hours
Serves:
6
Meeting “My Learned friend” Neil at Gatwick airport to fly to Lyon, on a “Sideways” wine tour of Burgundy and the southern Rhône. We went during ‘Semaine du Gout’ the yearly, weeklong festival focusing on educating and promoting culinary appreciation.
The dish that year commemorate Henry IV dish to feed every French person on a Sunday in the 17th century. We drove to Bresse, the home of black feathered chicken and purchased probably the most expensive chicken I have ever bought.
You can enrich this dish with cooked mushrooms; a tablespoon of flour stirred into a small tub of crème fraiche and whisked into the cooking liquor.
Ingredients
- 1 well – bred or high welfare chicken
- 2 leeks trimmed cut in half width wise
- 1 onion peeled studded with cloves
- 2 sticks celery washed and cut half widwise
- 4 parsnips or turnip peeled cut into 4
- 400g potatoes peeled cut into half lengthways
- 1 bouquet garni
- 2 tbs chopped parsley
- 50g butter
- 1 tbsp olive oil
- 2 ltr chicken stock
Method
1 On a medium heat brown the chicken on all sides in the oil and butter
2 Place the chicken in a large casserole pot run under cold water.
3 Put on a high heat, bring to boil, reduce to a simmer, skim off impurities off the top. Cook for 45 minutes.
4 Add salt and pepper, bouquet garnish, celery, onion, carrots, cook for a further 45 minutes.
5 Add the leeks, potatoes , turnips or parsnips, cook for a further 30 minutes. Remove the chicken and place in a colander.
6 Carve the chicken and serve with the stock and vegetables. Garnish with parsley.
