Poule au pot, sauce gribiche

Poached Chicken with Sauce Gribiche

Preparation info
  • Serve


    • Difficulty


    • Ready in

      2 hr 30

Appears in
French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About


  • 1 large chicken, about 1.5-1.8 kg/3 lb 5 oz


Put the chicken in a large saucepan, season with a handful of sea salt and cover with water. Bring to the boil over a high heat, then skim the foam that rises to the top, using a ladle. Reduce the heat so that the chicken is only simmering, then add the tarragon, bouquet garni, celery, carrots, leeks, turnips and cabbage. Push a clove into each of the onion halves and add to the saucepan. Cook