Chicken in a Pot

Poule au Pot à la Gasconne

Preparation info
  • Serves


    • Difficulty


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By Paula Wolfert

Published 1987

  • About

Character and flavor are the best words to describe this culinary gem of the French Southwest. On farms where chickens still scratch the barnyard earth and are fed on maize, they stew in the pot for many hours before coming to table. I have rarely eaten such a bird since I lived in Morocco, where there was hardly anything else. We cooked these tough birds for at least 3½ hours, which resulted in tasty but still chewy flesh. I have adapted this recipe to work with the tender, quick-cooking r