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- Cuisine: French
- Serves 4
Ingredients
1 free-range chicken, about 1.8 kg
3 cloves
1 medium brown onion, peeled
A few sprigs of parsley, a bayleaf and a few sprigs of thyme tied together with kitchen string
About 8 peppercorns
Salt and freshly ground black pepper
4 medium carrots, peeled
4 medium turnips, peeled
2 leeks, washed and cut into 10 cm lengths
2 sticks celery, cut into 10 cm lengths
2 tsp mustard
About 2 tbsp red wine vinegar
About 6 tbsp olive oil
6 gherkins, thinly sliced
2 tbsp chopped parsley
Preparation
Place cleaned chicken in a large pot and cover with water. Place on medium heat.
Pierce the cloves into the onion and add to pot with herbs and peppercorns and season with salt and pepper.
Once the vegetables are prepared, add them to the chicken pot. Bring to a simmer and cook chicken and vegetables for about 50 minutes. Remove surface foam from time to time with a large spoon or skimmer.
Place mustard and a little salt and pepper in a bowl. Whisk in vinegar, then while continuing to whisk, add oil. Stir in sliced gherkins and chopped parsley.
Transfer chicken and vegetables to a platter and serve with the dressing.
The broth is served separately as a soup to which small pasta is sometimes added.
If you enjoyed this Poule au pot recipe then browse more French recipes, meat recipes and our most popular hainanese chicken rice recipe.
French Restaurants
Displaying 10 of 467 French Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Perrins Restaurant |
|
Glen Iris |
| 2. | Morning Star Estate | Mt Eliza | |
| 3. | Breizoz French Creperies | Williamstown | |
| 4. | LA Chaumiere | Darwin | |
| 5. | Le Provencal | South Hobart | |
| 6. | Lebrina | New Town | |
| 7. | Arc of Iris | Margaret River | |
| 8. | The Loose Box | Mundaring | |
| 9. | Petaluma's Bridgewater Mill | Bridgewater | |
| 10. | Penfolds Magill Estate Restaurant | Magill |
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