Poule Au pot
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
Ingredients
- 1.4 kg organic chicken
- 1 celery stick
- 3 sprigs of thyme
- 3 bay leaves
- 900 cl of water
- 25 cl of white wine
- 4 carrots
- 3 leeks
- 12 small new potatoes
For the stuffing
- 200g of diced bacon
- 3/4 chicken livers
- A few leaves of sage
- One egg
- 2 cloves of garlic
- 6 shallots
- A bunch of parsley
- 50g of breadcrumbs
Method
- STEP 1In a food processor, blend the stuffing ingredients together.
- STEP 2Trim the chicken cavity of any excess fat and fill with the stuffing. Close up and secure with a couple of skewers or a poultry needle.
- STEP 3Tie the celery stick, the thyme and the bay leaves together to make a bouquet garni
- STEP 4In a large pot, put the chicken, the wine, the water, the bouquet garni, the carrots, the potatoes, the leeks. Cover and cook for an hour and a half.
- STEP 5In a bowl, mix the creme fraiche with the cooking juice. Don't make it too thick.
- STEP 6On a plate, place some chicken, stuffing, the vegetable and spoon over with the creamy juice.
