POULE AU POT
Henry IV hoped to create a wealthy nation that every family could afford a stew once a week. The Poule Au Pot became one of the traditional French Sunday dinners.
Provided by mathildescuisine
Time 1h30m
Yield Serves 6
Number Of Ingredients 17
Steps:
- In a food processor, blend the stuffing ingredients together.
- Trim 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.
- Tie the celery stick, the thyme and the bay leaves together to make a bouquet garni
- In 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.
- In a bowl, mix the creme fraiche with the cooking juice. Don't make it too thick.
- On a plate, place some chicken, stuffing, the vegetable and spoon over with the creamy juice.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
