Chicken Poached in Beef Broth

Poule au Pot

Preparation info

  • Makes

    4

    Main-Course Servings
    • Difficulty

      Medium

Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

This dish is supposed to be made with an old hen, but hens are hard to come by and their flesh, which is rather tough, is not to everyone’s taste. I make it with a chicken instead. In old-fashioned farmhouse cooking, the hen is just pushed down into the pot-au-feu that is always simmering on the back of the stove, but I’d hate to limit making this dish to those rare times when I just happen to have a pot-au-feu handy. Good broth is the only essential ingredient that may require fore-thought