Poule au pot, sauce gribiche

Name: Poule au pot, sauce gribiche (Poached Chicken with Sauce Gribiche)
Prep time: 1 h
Cook time: 1 h 25 min
Total time: 2 h 25 min
Yield: Serve 4
Cuisine: French
Ingredients: 250 ml/9 fl oz/1 cup sunflower oil or light olive oil; 4 large carrots, peeled and cut in half lengthways; 1 celery stick, peeled and cut in half; 1 chervil sprig, leaves only, finely chopped; 1 tarragon sprig; 1 tsp white wine vinegar, plus 1 tsp for hard-boiling the eggs; 4 cloves; 2 small onions, cut in half; 40 g/1½ oz/¼ cup chopped gherkins; 4 eggs; 2 leeks, washed, cut in half lengthways and tied together; 1 tarragon sprig, leaves only, finely chopped; sea salt and freshly ground black pepper; 1 bouquet garni made with 2 parsley sprigs, 1 thyme sprig and 1 small bay leaf, tied together with kitchen string; 1 large chicken, about 1.5-1.8 kg/3 lb 5 oz-4 lb; 2 small turnips, peeled and cut in half; 1 flat-leaf parsley sprig, leaves only, finely chopped; 1 small cabbage, cut into quarters; 1 tsp of Dijon mustard; bread, to serve; 40 g/1½ oz/¼ cup capers, chopped

Poached Chicken with Sauce Gribiche

Preparation info

Serve
4

Difficulty
Medium
Ready in
2 hr 30

Appears in

French Brasserie Cookbook

By Daniel Galmiche

Published 2011

About

Ingredients

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

Europe
France
Starter
Main course
Sauce
Mediterranean
Gluten-free

Method

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