The poule au pot is a French favourite that packs quite a bit into the one pot, with chicken thighs, sausages and plenty of herbs and veggies, served with a mustard creme fraiche.






Skill level

Average: 3.6 (17 votes)


  • 4 chicken thighs, skin on, bone in
  • 4 good-quality chicken sausages
  • 4 potatoes, peeled and halved
  • 1 onion, peeled and quartered
  • 4 carrots, peeled and cut into 5-cm lengths
  • 2 celery stalks, halved
  • ¼ cabbage, cut into wedges
  • 2 tsp salt
  • 60 ml (¼ cup) white wine
  • 2 tbsp fish sauce
  • 2 bay leaves
  • 65 g (¼ cup) crème fraiche
  • 1 tbsp Dijon mustard
  • 1 tbsp finely shredded parsley, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Place the chicken, sausages, potatoes, onion, carrots, celery and cabbage in separate areas of a heavy–based saucepan. Pour over 2 litres of boiling water, add the salt, white wine, fish sauce and bay leaves. Bring to a very low simmer over medium heat, then reduce the heat to low, cover and simmer gently for 45 minutes, skimming any scum that rises to the surface in the first 10 minutes or so. Check that the vegetables are cooked to your liking, then taste and adjust seasoning.
  2. Combine the crème fraiche and mustard in a bowl and dilute with a little of the cooking liquid to make a sauce the consistency of pouring cream.
  3. Serve the poule au pot, scattered with a little parsley with the mustard crème fraiche on the side.


Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.