Poule au Pot

King Henry IV's favourite dish

Poulet Pot

Preparation Time

Less than 30 mins

Cooking Time

1 hour 45 minutes

Servings

Serves 4

Ingredients

  • 1 whole chicken, approx 3lbs

  • Bunch of parsley

  • Small bunch of thyme

  • Salt and pepper

  • A splash of olive oil

  • 8oz of lardons or pancetta

  • 2 onion

  • 6 baby carrots

  • 8 baby potatoes

  • 4 small parsnips

  • Root vegetables you like (optional)

  • Half a lemon

  • 1-2 large glasses of white wine

  • 600ml of chicken stock

  • 1 clove garlic, crushed

Method

  1. You can cook this dish either in an oven at 200c, on a simmering ring on a hob or even over a barbecue pit! Just remember the casserole dish/pot must be sealed so the chicken simmers away and cooks in the stock.

  2. Place a little oil in the pot and brown the chicken all over. Remove the chicken and add the onions and lardons and more oil if required and gently fry.

  3. Place all the remaining vegetables, garlic etc in the pot, place the chicken on top and add the wine and stock.

  4. Finely add the lemon and thyme and parsley in the chicken cavity, season with salt and pepper and seal the pot with a lid or foil.

  5. Cook with whatever method you wish, for at least 1 hour and 45mins. If you are cooking in the oven, remove the lid and cook for a further 15 mins to crisp the skin

  6. Once cooked, remove the chicken and vegetables to a large serving dish. The remaining gravy/jus can be served as it is, or if you prefer a thicker gravy, whisk is in some flour. Over a gentle heat

Tip: One of the great things about this recipe is that you can lower the heat and let it cook gently, and for longer if you decide to delay your meal, and there’s only one pot to wash. Perfect for a lazy summer afternoon