Name: “Stewed” Chicken and Vegetables (Poule-au-pot)
Yield: Servings: 4 to 6
Cuisine: French
Ingredients: 2 or 3 quarts veal stock, prepared without bones or knuckle; or leftover pot-au-feu bouillon; or a simple stock prepared with beef and veal parings, the chicken’s neck and wing tips, plus a few pieces of cheap chicken parts; 2 pounds leeks, green parts in the bouquet, white parts tied in a bundle; Accompaniment: dried slices of bread, a dish of coarse (or Kosher) salt, freshly grated Parmesan (or a piece of Parmesan with grater at table); Lemon (optional); 1 pound carrots, peeled, whole if small or cut into 2- or 3-inch lengths; Bouquet garni: branch celery, leek greens, thyme, bay leaf, parsley (with root, if possible—or replace with a small parsnip), branch of lovage, if possible; 1 hen; Water to cover; Salt (depending on the quantity of water added and on the saltiness of the stock); 1 head garlic, superficial husk removed, whole; ½ pound small, tender turnips, thickly peeled; 1 cabbage; 1 pound small potatoes (preferably new)

Preparation info

Servings:
4 to 6

Difficulty
Medium

Appears in

Simple French Food

By Richard Olney

Published 1974

About

But for cooking times, a poule-au-pot is prepared like a pot-au-feu, the hen or chicken being added an hour or so after the beef. The chicken is sometimes stuffed, but the stuffing (farce—or, in the southwest, farci), delicious in itself, adds neither to the quality of the chicken nor to that of the bouillon. If a stuffing is to be part of the garnish, it seems best to stuff a cabbage and braise it apart in a few ladles of fatty