Poule au pot à l'ancienne (Old-Fashioned Chicken in a Pot)
Poule au pot à l'ancienne (Old-Fashioned Chicken in a Pot) is a traditional French recipe for a classic one-pot stew of chicken and vegetables where the stock is served as a soup before the chicken and vegetables. The full recipe is presented here and I hope you enjoy this classic French version of: Old-Fashioned Chicken in a Pot (Poule au pot à l'ancienne).
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Before the advent of modern stoves this was the national dish of France and everyone has a grandmother who used to prepare Poule au pot to perfection.
Ingredients:
800g carrots, washed, peeled and cut into chunks
4 leeks, kept whole
1 onion studded with 2 cloves
salt and freshly-ground black pepper, to taste
1 tbsp chopped thyme leaves
2 bay leaves
1 chicken
300g turnip, washed, peeled and cut into chunks
Method:
Place the chicken in a large pot and cover with water. Bring to a boil and skim off any foam as it rises to the surface of the liquid.
Add the vegetables (fold the leeks in half), the studded onion, the herbs, and season with salt and pepper.
Cover and cook for 2 to 2.5 hours. The chicken meat should be tender.
Serve the defatted broth first as a soup, followed by the chicken meat surrounded by vegetables.
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