Name: La Poule au Pot (Chicken in the pot)
Yield: Serves 6–8
Cuisine: French
Ingredients: 1 shallot or small onion, peeled; the chicken’s liver; 1 thick rasher of country ham or slice of belly of pork, about 150 g (5 oz); 2 cloves garlic, peeled; 2 tablespoons chopped parsley; 100 g (3½ oz) fresh breadcrumbs; salt, pepper; 1 boiling fowl, 1.5–2 kg (3–4½ lb) dressed weight, with its giblets; 1 large or 2 small egg yolks; 4 medium sized onions, peeled; 8 large carrots, sliced; celery leaves, thyme, bay leaf, parsley, chervil, chives, tied in bouquet; 10 peppercorns; salt; 1 glass dry white wine; 700 g (1 lb) small potatoes; 3 eggs; 1 shallot or small onion, finely chopped; 1½ tablespoons vinegar; 4 tablespoons oil; parsley and any other fines herbes to hand

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Goose Fat & Garlic

By Jeanne Strang

Published 1991

About

This Sunday dish has been attributed to Henri IV of France. When he came to the throne he united France, and proclaimed that all families would be able to mettre la poule au pot chaque dimanche, just like those in his native Gascony. This recipe is to be found all over France; here we give it with a sauce associated with the small town of Sorges in the Périgord. Originally the eggs for this sauce would have been cooked in their shells sous la cendre (under the ashes). As an al