Poule Au Pot (Chicken in the pot) recipe
It was Henry IV of France’s ambition to create such a wealthy nation that every family in the land would be able to afford this dish every Sunday. Of course, that put a little strain on the chicken population come Sunday, but it’s a nice story.The original recipe for this calls to use the giblets to make a stock, but there is a tendency nowadays to remove the giblets before the chicken gets to the customer, so You will need some ready made stock instead. I prefer to use a liquid stock rather than bouillon cubes for this recipe.
This is a really easy recipe, with a fair amount of work involved though. You will need to keep an eye on the chicken and baste it regularly, so this recipe can’t be left alone for too long. Having said that, it’s really worth the effort and the result is a very tender chicken infused with the flavors of the cooking juices. This is great winter recipe. It is also a very inexpensive meal, most of the vegetables used are inexpensive and the chicken does not need to be best quality. Continue reading.
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