Poule au Pot

As rich and decadent as it is simple to prepare, this great French classic is similar in method to blanquette de veau where you cook the meat in a tasty stock and then finish the sauce with cream and butter. Traditionally it is made with a fully grown poule, rather than a younger, more tender poulet, and nowadays you must choose your bird wisely. One of Paul Renault’s Poulet de Bresse or Geline de Touraine c