Preparation info

  • Serves

    6 to 8

    • Difficulty


Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

Poule-au-Pot is the stuff of legend, a dish that gathers families together with a big smile. In the early 1600s, Henri IV rashly vowed to put a chicken in the pot of every French household on Sundays. The Poule-au-Pot tradition comes from Béarn, the king’s home province, but there is no standard recipe. In some versions, the chicken is cooked simply with vegetables, leaving out the ham stuffing I suggest here. Or to make the bird go further, you can add extra packages of stuffing, wrapped i