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Recipe Category: Main Courses

Poulet Au Pot (French-style Chicken-in-a-pot)

Gather the family around the table for this French classic.

Serves: 4
Preparation Time: 20 minutes
Cooking time: 1 1/2 hours
  • ¼ cup pure olive oil
  • 8 baby onions, peeled
  • 200g pancetta, prosciutto or bacon, chopped
  • 1.8kg free range chicken
  • 4 carrots, peeled and chopped
  • 2 parsnips, peeled and chopped
  • 2 stalks celery and leaves, chopped
  • 4 cloves garlic, crushed
  • 8 small potatoes, cut in half
  • 2 cups white wine
  • 2 cups chicken stock
  • ¼ bunch parsley
  • 1 bay leaf
  • 2 tablespoons butter, softened
  • 2 tablespoons flour
  • sea salt and freshly ground black pepper, to taste

Heat olive oil in a large flameproof casserole dish and brown onions and pancetta, then remove. Brown chicken on all sides, breast side first and lastly on its back. Add carrots, parsnips, celery and garlic around the chicken and sauté for 2 minutes. Add onions, pancetta, potatoes, wine, stock and bayleaf and bring to the boil. Cover the breast of the chicken with foil and bake at 200°C for 1 hour, removing the foil after 30 minutes. Mix butter and flour together to make a paste. Pick parsley leaves and chop stalks. Remove bay leaf and bring casserole to the boil over high heat and whisk the butter mixture into the juices of the casserole until thickened. Stir in chopped parsley stalks. Season to taste and serve at the table with crusty bread sprinkled with parsley leaves.

Recipe Type: Casserole, French, Roast

Author: Naomi Crisante
Date Created: 20/05/2012

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