Chicken in a Pot

Name: Chicken in a Pot (Poule au Pot)
Yield: Serves 4 to 6
Cuisine: France
Ingredients: 3 quarts chicken stock, homemade or canned (see chart); 3 quarts chicken stock, homemade or canned (see chart); 1 chicken (about 4 pounds), cut into 8 serving pieces, or equivalent parts; 2 onions, quartered (see Note); 2 small white turnips, peeled and quartered (optional); 3 quarts chicken stock, homemade or canned (see chart); 1 leek (white part only), washed and cut into 2 inch pieces; ½ teaspoon salt (¼ teaspoon if using canned stock); ⅛ teaspoon freshly ground pepper; 3 carrots, cut into 2-inch pieces; 2 celery ribs, cut into 2-inch pieces Bouquet Garni; ½ cup rice, cooked; or ¼ pound cooked thin egg noodles; or 6 new potatoes, diced and cooked; ½ cup rice, cooked; or ¼ pound cooked thin egg noodles; or 6 new potatoes, diced and cooked; ½ cup rice, cooked; or ¼ pound cooked thin egg noodles; or 6 new potatoes, diced and cooked

Poule au Pot

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

French Classics Made Easy

By Richard Grausman

Published 2011

About

WHEN YOU’RE NOT feeling your best or you are in the mood for a light meal, this dish of tender chicken and vegetables simmered in stock is just right.

Ordinarily, the soup and the chicken would be served as separate courses, but I prefer to skin the chicken and take the meat off the bone, making the dish both easier to eat and easier to make ahead of time. You can also simplify things by using canned chicken stock if you don’t have homemade.

Ingredients

Europe
France
Main course
Gluten-free
Mediterranean

Ingredients

Method