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Sunday, February 14, 2010

Poule Au Pot

This is an old traditional recipe in the way of ' pot au feu'. It means chicken in a pot and that is exactly what it is. This is a dish that starts off with all the basic ingredient: chicken/vegetables/root vegetables/herbs/water and ends up as a delicious dinner that is most appropriate for this time of the year.
I large chicken
I large onion, halved
3 leeks, washed , trimmed and split
2 carrots
fresh parlsey
celery hearts
bay leaf
baby carrots
bably turnips
black peppercorns
Thyme and bay leaf.
Put the chicken in a pot slightly larger than the size of the chicken. fill with water and add all the ingredients except the potatoes and root vegetables. Bring to boil quickly , then immediately reduce the heat, cover the pot and leave to simmer for about an hour depending on the size of the chicken.
Then add the root vegetables and the potatoes and cook for about 20 minutes or until the potatoes are cooked.
When done place chicken in the middle of a serving dish and surround with the vegetables. Add a little broth and sever.
This can be served with aioli or a strong horseradish sauce.

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